"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Garlic Ginger Beef Recipe

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This recipe for Garlic Ginger Beef, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Saturday, November 17, 2007


4 tablespoons soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3/4 teaspoon ground ginger or 3 teaspoons minced fresh gingerroot, divided
1 pound boneless beef sirloin steak, cut into 1/4 inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 1" pieces
8 ounces fresh snow peas
Hot cooked rice

In a resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger, mix well. Add the beef. Seal bag and turn to coat, refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry/vinegar, steak sauce, cayenne and remaining soy sauce until smooth, set aside.

In a large greased skillet or wok, stir-fry beef in batches until no longer pink. Remove and keep warm. In the same pan cook pepper and onions (add a little more oil if necessary), add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture, add to the pan. Bring to a boil; cook and stir for 2 minutes or until sauce thickens. Serve with hot cooked rice.




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