Search thousands of recipes reviewed by home cooks like you.

Byrdhouse Easy Ginger Beef Sandwiches

Byrdhouse Easy Ginger Beef Sandwiches

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
SunnyByrd

SunnyByrd

Gingery beef on a chewy hoagie roll, yum. My oldest son and I love these and could easily wolf the whole batch down - little brother and dad have to fight us for 'em!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 72g
  • 23%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1126 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Heat vegetable oil in a large skillet over medium-high heat. Stir in the sirloin strips, and cook a few minutes until the strips begin to brown, but are still a little pink. Stir in the onion and garlic; cook for 2 minutes. Add the celery and ginger, continue cooking until the onion has softened, about 3 minutes. Season with soy sauce and chili oil. Divide among hoagie rolls and serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SunnyByrd
34

SunnyByrd

3/4/2009

I made these tonight after not making them for a long time and decided to add a couple of tips to my recipe. I grate the fresh ginger - lots - and press the garlic so there aren't intimidating chunks of either, just lots of flavor. I cook the onions first in the wok with hot oil, pretty much to smithereens, then set aside. Then brown the sirloin strips in the wok (I get my grocery to run the steak through the tenderizer - then you don't have to worry about them getting tough). Add the rest of the ingredients and toss until hot. My oldest son and I love these and could eat them all the time, but my husband is snobbish about them so we only feast on them when he's not around. Enjoy!

pomplemousse
22

pomplemousse

1/6/2010

Very good. I didn't end up with a sauce, but I may have had the heat up too high, and I started with already cooked steak, so that could've made the difference. The flavor was still there, though, so it's all good. I don't have chili oil and subbed sweet chili sauce--just a bit, since it is quite a strong taste. I like all the flavors in this, and served on Syrian bread that I rolled kind of like a burrito. Thanks for the recipe Sunny!

Cooking 101
22

Cooking 101

1/26/2008

These turned out wonderful. I had to sub some ing. to what we had on hand, so would like to try as the recipe states and update. Though we like ginger I did cut back a little as I did the celery and added some green pepper and instead of chili oil added some adobo chiles and juice, it's just what we had on hand. Cooked all the veggies, chili and sauce with the meat until about medium, browned the hoggie rolls, added the ing. and topped with provolone cheese till melted. We loved it. Thanks for the post.

Similar recipes