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Ginger Beef

Ginger Beef

  • Serves 4
  • Prep time 15 minutes
  • Cook time 10 minutes

Nutrition facts

Per serving: Calories 278, Protein 28 g, Fat 12 g, Carbohydrates 17 g, Fibre 2 g, Iron 3 mg, Calcium 43 mg, Sodium 1 332 mg

Ingredients

  • Boeuf à fondue
    450 g (1 lb) beef for fondue
  • Mélange de légumes surgelés de type asiatique
    375 ml (1½ cups) Asian blend frozen vegetables, thawed
  • ail haché
    10 ml (2 tsp) garlic, minced
  • gingembre haché
    30 ml (2 tbsp) ginger, minced
  • Sauce teriyaki pour marinade
    125 ml (½ cup) Teriyaki marinade and sauce

Also needed

  • 30 ml (2 tbsp) canola oil

Optional

  • Sriracha sauce, to taste

Preparation

  1. Pat the meat dry with paper towels.
  2. Heat half the oil in a large frying pan or wok over medium-high heat. Cook the mixed vegetables for 3 to 4 minutes. Set aside the vegetables on a plate.
  3. Heat the rest of the oil in the same frying pan over medium-high heat. Cook the meat for 3 to 4 minutes, working in small batches.
  4. Add the garlic and ginger. Cook for 1 minute.
  5. Pour in the teriyaki marinade and bring to a boil.
  6. Put the vegetables back in the pan. Add a few drops of sriracha, if desired. Heat for 1 minute.

Side dish idea

Green Onions and Sesame Rice Noodles
Green Onions and Sesame Rice Noodles

Soak 150 g (⅓ lb) rice noodles in boiling water for 8 to 10 minutes. Drain. Heat 80 ml (⅓ cup) vegetable stock in a frying pan with 3 green onions, chopped, for 1 to 2 minutes. Season with salt and pepper. Add the rice noodles and cook for 2 to 3 minutes. Add 15 ml (1 tbsp) toasted sesame seeds.



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