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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 8.0 g
  • Cholesterol: 52.2 mg
  • Sodium: 493.0 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 22.9 g

View full nutritional breakdown of Ginger Beef calories by ingredient
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Ginger Beef

Submitted by: SERRA55

Introduction

A terrific dish when served over a bed of brown rice. A terrific dish when served over a bed of brown rice.
Number of Servings: 4

Ingredients

    1 lb flank steak
    2 tbsp lite soy sauce
    2 tbsp seasoned rice vinegar
    1/2 cup water
    2 tsp ginger, ground
    1 tsp garlic powder
    10 slices (1" dia) fresh ginger root
    8 large sized scallions
    2 tsp corn starch

Directions

Combine soy sauce, rice vinegar, water, ground ginger and ground garlic.
Defrost and slice meat into 1" strips.
Cut against the grain of the meat.
Put in refrigerator container and place in refrigerator at least 20 minutes.
Peel ginger root, slice into thin wafers.
Dice them up with kitchen knife.
Wash scallions and slice them into small wafers.
Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
When vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid.
If so, add 1 tbsp water at a time until no burning will occur.
Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.
For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute.


Number of Servings: 4

Recipe submitted by SparkPeople user SERRA55.






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Member Ratings For This Recipe


  • Incredible!
    42 of 42 people found this review helpful
    This was GREAT. I added frozen stir fry veggies to the onions and ginger stage to make the meal bigger and to get in a serving of veggies. Very tasty, and quick; I did the marinating overnight. - 3/18/08

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  • Very Good
    29 of 29 people found this review helpful
    Since I always have gingeroot in my freezer, I only made one change, I coarsely grated my gingeroot rather than diced it &marinated the steak overnite for more tenderness/ I also added bell peppers, onion, shrooms & broccolli & served over brown rice for a com[;ete meal - DELISH - 9/27/09

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  • Very Good
    29 of 32 people found this review helpful
    Very good! Be careful to reallllly chop up the ginger finely or "you'll get a mouthful o' sumthin' you don't want!" I added Chinese pea pods at the very end for color and another texture. A real KEEPER of a recipe. Thanks! - 6/10/08

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  • Incredible!
    20 of 20 people found this review helpful
    Love this--didn't use corn starch and corsely chopped ginger because I DO like a lot of ginger and the burst of flavour was fabulous! - 6/13/08

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  • 18 of 21 people found this review helpful
    This also tastes good with chichen. - 6/9/08

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  • 16 of 16 people found this review helpful
    This was excellent! I made it with a side of brown rice and broccolli. - 6/22/08

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  • Very Good
    14 of 15 people found this review helpful
    Served over wide noodles. - 9/14/08

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  • 14 of 17 people found this review helpful
    For MOTHERGOOSE--have you tried Braggs Liquid Amino--it tastes like soy sauce, but has alot less sodium. - 6/9/08

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  • Very Good
    12 of 12 people found this review helpful
    I make something similar to this. I suggest adding 1 tsp or so of Sesame Oil to the marinade. It adds a nice rich flavor. (Sesame oil is a flavoring oil and is NOT used for cooking like vegetable oils.) Then sprinkle some sesame seeds on after the meat is cooked. Yum! - 1/11/10

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  • Very Good
    12 of 12 people found this review helpful
    I love the flavor and texture of this wonderful dish. I serve it over rice and it is very filling. Thanks for submitting this great recipe! - 6/9/08

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  • Very Good
    12 of 12 people found this review helpful
    I loved this dish. Really great flavor. I did not need to use the cornstarch to thicken. I like it the way it was! - 3/14/07

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  • 11 of 12 people found this review helpful
    Alternative to soy sauce:
    2 tblsps reduced sodium beef broth, 1 tblspn red wine vinegar,1 tspn balsamic vinegar, 2 tspns molasses
    1 tspn sesame seed oil, 1/8 tsp garlic powder, black pepper and 1/4 cup boiling water.
    Combine ingredients let sit for an hour, refrigerate up to 4 days. - 10/14/09

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  • Very Good
    10 of 11 people found this review helpful
    What a very good and tasty recipe!! I would add some extra veggies to the recipe to have an all inclusive dish---top it on noodles or rice!! - 7/21/09

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  • 9 of 10 people found this review helpful
    Add some garam marsala and replace the water with coconut milk and you'd have comething close to beef rendang, a famous Indonesian beef dish. Excellent dish! I make it instead of beef stew on occasion. Also galangal & tamarind concentrate are good! - 11/21/09

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  • Very Good
    9 of 14 people found this review helpful
    I use ginger a lot. Most certainly I'll make this with Pork soon. - 9/14/08

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  • Good
    8 of 9 people found this review helpful
    Very tasty. Would add some hot peppers next time around. I like 'em HOT. - 3/26/07

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  • Incredible!
    7 of 7 people found this review helpful
    I also added a bag of frozen stir fry veggies to the ginger and scallions and served over brown rice for a complete delicious meal. I will definitely make this again. - 10/15/09

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  • Incredible!
    7 of 7 people found this review helpful
    One of my husband's favorite meals! I add about 1 tbsp. of honey to my recipe. I score the steak, marinate, then grill it over hot coals. I let it rest for 10 minutes, then slice thinly across the grain to serve. - 9/15/09

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  • 7 of 7 people found this review helpful
    Tried this and it was very good, will make again and it was very easy. - 7/23/09

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  • 7 of 11 people found this review helpful
    This dish is even more healthy wit hte addition og some broccoli, onions and mushrooms. - 9/15/08

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  • 7 of 13 people found this review helpful
    Looks terrific...I love ginger in anything. With flank steak, I would tend to marinate this overnight or longer to keep the meat as tender as it could be. Can't wait to try this, though. - 9/14/08

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  • 7 of 8 people found this review helpful
    loved it-I added mushrooms and broccoli to this. - 6/9/08

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  • 6 of 7 people found this review helpful
    This was pretty good. I marinated overnight. Next time I will use less ginger and add more veggies though. - 6/17/08

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  • Incredible!
    6 of 7 people found this review helpful
    So good!!! We will definitely be having this again. - 6/16/08

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  • Very Good
    6 of 7 people found this review helpful
    I added red & green bell peppers to it and it came out great! - 6/9/08

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  • Incredible!
    6 of 7 people found this review helpful
    This is one of my favorite recipes to make! I add more vegies. - 6/9/08

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  • Incredible!
    5 of 5 people found this review helpful
    Delicious - added broccoli, mushrooms, snow peas and baby carrots. - 1/15/10

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  • Very Good
    5 of 5 people found this review helpful
    Good tasty dish to get my protein, I added frozen broccoli. - 12/4/09

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  • Incredible!
    5 of 7 people found this review helpful
    This is what I like about stir frys, you can add anything (different veggies, tofu, proteins or what you have in the fridge or freezer) to the recipes and make it taste different or better and more filling. - 6/10/08

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  • Incredible!
    5 of 7 people found this review helpful
    Can I say yummy, yummy and so easy. - 3/25/07

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  • Very Good
    5 of 5 people found this review helpful
    This is a great recipe, so easy and delicious with plenty of flavor. - 3/18/07

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  • Very Good
    4 of 4 people found this review helpful
    Yummy. Both my husband and I liked it. I am not a huge fan of pieces of ginger so I didn't eat the slices but he loved them. I did like the ginger flavor from marinading though. I added a bag of frozen stir fry veggies to make it a complete meal. I will definitely make again - thanks! - 12/16/09

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  • Very Good
    4 of 4 people found this review helpful
    I thought it was great - I did it up as a stir fry with brown rice. - 10/21/09

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  • O.K.
    4 of 9 people found this review helpful
    I like ginger, but this was overkill, in my opinion ... also, it doesn't make enough sauce ... it was okay for one dinner, but I do not plan to make it again, and don't look forward to finishing the leftovers for lunch .... - 10/15/09

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  • 4 of 6 people found this review helpful
    This was similar to a dish I used to make before. I used to add pineapple chunks and may add it to this recipe the next time I make it. It was still very good without it though. - 9/7/09

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  • 4 of 4 people found this review helpful
    I liked it, and served it on rice. I wouldn't serve it to everyone because, like my Mother doesn't care for ginger, but that is her loss. I will make it again for me. Thank you. - 9/6/09

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  • Bad
    4 of 10 people found this review helpful
    I found out with this recipe, my family and I are not big fans of ginger. Did not go over well with my family and I. I added broccoli over a bed of brown rice. Did not like it! Will try broccoli and beef next time. - 5/1/09

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  • Very Good
    4 of 6 people found this review helpful
    I loved it - 6/9/08

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  • Very Good
    3 of 3 people found this review helpful
    We liked it. Will make a few changes next time. Fresh garlic, more fresh ginger. Maybe a few sliced carrots and celery. - 1/13/10

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  • 3 of 3 people found this review helpful
    Yummy but I did feel that it might need something sweet in it. Maybe peppers would help. I just used carrots and mushrooms and bamboo shoots. I also did not have fresh ginger so I only used powdered ginger. I served it over rice.All in all a easy and yummy meal. - 1/12/10

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  • Incredible!
    3 of 3 people found this review helpful
    This dish was awesome! Just make sure to tell your husband that the slices are ginger, so he doesn't think they're bamboo shoots! ha! - 12/4/09

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  • Very Good
    3 of 5 people found this review helpful
    This sounds like a really good recipe. I'd probably peel the ginger, then smash it to make it more fine. As far as soy sauce, I use the low sodium version instead. - 12/4/09

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  • 3 of 4 people found this review helpful
    LIKE THE RECIPE , DID NOT USE CORN STARCH. IT WAS STILL TASTY.......WILL ALSO MAKE IT AGAIN. - 11/21/09

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  • 3 of 7 people found this review helpful
    I will definitely try this ASAP. - 11/21/09

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  • Incredible!
    3 of 3 people found this review helpful
    I made this last week, and we enjoyed it SO much! Easy to prepare and easy on the checkbook. - 10/26/09

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  • Incredible!
    3 of 3 people found this review helpful
    very tasty will make again - 10/14/09

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  • Good
    3 of 10 people found this review helpful
    I am not a steak eating person. : ) But this sounds good. - 9/14/08

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  • 3 of 9 people found this review helpful
    YUUUMMMM! This sounds so great. My husband loves steak so this is great way for him to try different dishes. I have really been getting into the chinese and thai food, this will be a great recipe. - 6/13/08

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  • Incredible!
    2 of 2 people found this review helpful
    Excellent dish! I used Bragg liquid proteins instead of soy sauce and added 1C each thin sliced carrot coins and brocc. Served it over brown rice. Hubby is super choicy and he even liked it. I did add the corn starch and also a little Kitchen Bouquet browning sauce. - 7/1/10

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  • Incredible!
    2 of 2 people found this review helpful
    I made it exactly as the recipe requested and I wouldn't change a thing. (I would just buy in the future a more tender beef) - 6/11/10

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  • 2 of 2 people found this review helpful
    I add seasame oil to the mix and cook the meat first in small batches in a very heavy cast iron pan cherry red so that the meat sears quickly on the outside and carmelizes. Add it back in to cooked veggies when they are done. - 2/2/10

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  • Bad
    2 of 2 people found this review helpful
    We didn't care for the taste of this at all. The sauce was bitter. May be I didn't make it correctly. - 1/13/10

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  • Very Good
    2 of 2 people found this review helpful
    This was pretty good - I added some broccoli, snap peas and carrots to make it more of a complete meal as some others did. I also served it over rice. Ginger is a great ingredient as it helps build the immune system. - 1/12/10

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  • 2 of 2 people found this review helpful
    Thanks for the alternative to soya....I find with soya sauce, the sodium is too high for me. I have HBP - 12/4/09

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  • 2 of 4 people found this review helpful
    Looks good very similar to my stir fry basics. One thing about it you can add all kinds of things and not add that many exta calories. - 12/4/09

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  • 2 of 5 people found this review helpful
    Absolutely delicious - 11/21/09

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  • 2 of 7 people found this review helpful
    Sounds good. I will have to try it. - 11/21/09

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  • Incredible!
    2 of 3 people found this review helpful
    gooooood - 11/8/09

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  • Incredible!
    2 of 3 people found this review helpful
    This was so good. My hubby enjoyed it very much. Thank you. - 10/14/09

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  • 2 of 3 people found this review helpful
    I think I will try this one also I will add a little lemon zest or orange zest just to brighten the flavors more. - 10/14/09

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  • 2 of 6 people found this review helpful
    sounds good but without all the ginger....liked the idea of adding stir fry veggies as we are doing without most starches while trying to lose weight - 10/14/09

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  • Very Good
    2 of 4 people found this review helpful
    Dang Tasty! - 9/16/09

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  • Incredible!
    2 of 7 people found this review helpful
    I know this has to be a winner for cooler weather so, I will have to get some more Ginger! Thank you, for this great recipe! I know, it is a favorable choice, also! That will always help out for the Holiday Seasons! THANK YOU! - 9/15/09

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  • 2 of 7 people found this review helpful
    hmmm...I have to try this! - 9/6/09

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  • Incredible!
    2 of 8 people found this review helpful
    Sounds wonderful!! - 7/29/09

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  • Very Good
    2 of 4 people found this review helpful
    Used to make this dish during our south beach diet days! - 9/15/08

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  • 2 of 7 people found this review helpful
    I love giner so I l plan on trying this, altho w/ chicken since I'm avoiding red meat. - 9/14/08

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  • 2 of 8 people found this review helpful
    This sounds great and will definately cook this dish and let you know what I think. - 6/16/08

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  • Very Good
    2 of 6 people found this review helpful
    yummy - 6/9/08

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  • Good
    2 of 5 people found this review helpful
    yummy - 6/9/08

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  • 1 of 1 people found this review helpful
    Ginger slices can (& should) be removed before eating. If you mince it, you'll be eating it. If it's in large slices, you remove it unless you've very brave.
    This dish sounds wonderful. I'm definitely trying it w/broccoli. The sesame oil & orange peel suggestions sound good too! Can't wait! - 10/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this recipe! Made it with SparkRecipe's Peanut and Sesame noodles and served as lettuce wraps (beef and noodles together). Delicious, filling, 420 calorie dinner! I also added orange bell pepper strips to the beef when cooking and it was a nice, sweet touch. Love it! - 6/18/10

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  • 1 of 1 people found this review helpful
    This is on my menu for next week! - 6/10/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! I added a lot of fresh veggies and used left over beef from a roast which made this a quick meal. - 4/10/10

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  • 1 of 1 people found this review helpful
    making this tonight. Had a flank steak in the freezer, just bought some fresh ginger recently and lovely scallions. Will serve with brown rice and fresh brocolli - 2/24/10

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  • 1 of 1 people found this review helpful
    This is also excellent with blanched broccolli and water chestnuts added to the mix after the gravy thickens - 2/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very good dish. I sprinkled some sesame seeds on top as a garnish. - 1/31/10

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  • Incredible!
    1 of 5 people found this review helpful
    SOUNDS GREAT !!! - 12/2/09

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  • Incredible!
    1 of 3 people found this review helpful
    Very good - 11/22/09

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  • 1 of 4 people found this review helpful
    sounds yummy, but would add a few vegetables to it - 11/21/09

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  • Incredible!
    1 of 8 people found this review helpful
    I love ginger and do not like garlic so I'll leave it out. Sounds very good. - 11/21/09

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  • Very Good
    1 of 5 people found this review helpful
    Sounds great and adding extra veggies make it sound super. Definitely will try!! - 10/14/09

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  • Very Good
    1 of 4 people found this review helpful
    Lovely! - 10/14/09

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  • 1 of 5 people found this review helpful
    I printed it out and will try it! - 9/15/09

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  • Good
    1 of 6 people found this review helpful
    yummy - 6/9/08

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  • Very Good
    1 of 5 people found this review helpful
    tasty!!! - 6/9/08

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  • 1 of 6 people found this review helpful
    Always looking for new ways to fix beef. Sounds wonderful. - 6/9/08

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  • I made it as written. It was not as I expected. The flavor was not strong enough. We had no sauce for the rice. Next time I will make twice the sauce. Marinate the steak in one and add the other when cooking and skip the corn starch. I will also add the green onions later as they were mush. - 2/26/14

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  • Loved the flavour, next time will use slightly less cornstarch. - 6/7/13

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  • This recipe called for too much ginger in my opinion. Even my family was a little disappointed. I think if I cook it again, I will just use the ground ginger and not use the fresh root.

    I also didn't have any starch, so I used some brown gravy mix to thicken the broth. That was good. - 3/7/13

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  • This recipe has a wonderful blend of flavors - I used real garlic and ginger ( not powdered , cut back on sodium) I also roasted the Beef on 250 degrees for fours hours to make the beef tender. I added fresh Water chestnuts. - 2/11/13

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  • I grated the ginger since mine was frozen. I only used half the amount of meat and there wasn't a lot of sauce left even though I used the same amount of liquid ingredients. Definitely a keeper in our house :-) - 2/6/13

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  • I added stir-fry veggies and sliced mushrooms to the other veggies to increase the amount of the dish for leftovers. Minced the ginger root and used fresh garlic instead of the powder. Made a bit more sauce, too. Very tasty and easy. - 11/19/12

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  • This was a good entree with rice and a salad. - 4/21/12

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  • This was so good. I just added a half pound of mushrooms. This is definitely a keeper. - 1/16/12

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  • This was amazing! Definitely going to make this again and again! - 1/6/12

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  • loved it! - 11/26/11

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  • My husband and I really enjoyed this one. I don't always have the best of luck with recipes calling for corn starch staying smooth, but this did great. Like others, I marinated overnight, I also added sliced water chestnuts, mung bean sprouts, shredded bok choy, and mushrooms. - 11/12/11

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  • I added broccoli to the mix. It was delicious. Served over Brown Rice. My kids loved it. - 10/4/11

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  • This turned out great! added some stir fry veggies and alittle bit of crushed red peppers, loved it! - 9/15/11

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