Ginger Beef
Chef: Megan Richmond
Recipe Photo
Recipe Rating (overall):
No ratings yet
Your Rating: (Login to rate this recipe)
You have not yet rated this recipe
  • 1 lb flank steak
  • 1 tbsp finely chopped ginger
  • 1 clove chopped garlic
  • 16-18 oz spinach leaves
  • mashed potatoes
  • olive oil
  • sesame oil
  • 3 1/2 tbsp soy sauce
  • 2 tbsp rice wine
  • 4 cloves minced garlic
  • 1 tbsp cornstarch
  • 6 tbsp soy sauce
  • 1 1/2 tbsp sugar
  • 1 tsp sesame oil
  • 1 tbsp rice wine
Cut the beef into very thin squares (not cubes) about 2" x 2" x 1/4"
Combine marinade ingredients in a bowl. Add beef and mix to coat all meat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour - preferably overnight.

Mix sauce ingredients - set aside.

Add garlic and a small bit of oil into fry pan. Saute about 1-2 min. Add spinach and about 1/4 cup of water. Cook spinach through about 8 min. Set aside.

In a wok or deep frying pan add 1/4 tsp of sesame oil, 1 tsp of olive oil and ginger. Saute for 1-2 min. Add marinated beef and cook through (about 6-8 min). Add sauce and cook for another 5 min over high heat (sauce will boil). Stir frequently. Add a little extra cornstarch to thicken if desired.

To Serve:
Scoop mashed potatoes onto plate forming flat bed. Place a layer of cooked spinach on top. Cover with Ginger beef and sauce.
Serves 4
Preparation Time: 30 min + marinating
Cook Time: 30 min
Category: Main Courses
Ethnicity: Japanese
User Comments: (Login to add a comment)
No comments yet
Please add your comments below

0 = Yucky!; 3 = Good; 5 = Delicious!