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Ginger Beef

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 15 m
ANGELIC_CHICK

ANGELIC_CHICK

This is a recipe that my grandmother used to make. If you are a fan of stroganoff you'll like this, but it has a little more zing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
  2. Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
  3. Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
  4. Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.
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Reviews

NJSS2000
11

NJSS2000

7/23/2003

The whole family enjoyed. I only made half the rice for the three of us. Next time I will add some green peppers or other vegetables and I might add a little more of the chile pepper. Also I didn't cook the tomatoes on high for 10 min. I only cooked them for a few minutes.

BARMALEY
9

BARMALEY

12/5/2003

Nice one. I made the recepe without the onion soup and it worked out great. I do recommend to use canned peeled tomatoes or peeld ripe fresh tomatoes, not any possible peplacements. The recepe combines beef and ginger, something barely found on this site. It's well balanced, and I'd recommend it with some full-bodied red. Thank you, Jennie

spencerquartet
7

spencerquartet

10/20/2010

I enjoyed this dish. Browned the meat and sauteed the onion, garlic, seasonings, etc. in the same pan. Transferred everything to my slow cooker then added the soup, tomatoes and water. I also added snow peas and bell pepper (red & yellow) because I felt it needed veggies. Cooked on high for several hours & served with rice noodles. Hubby said it was good enough to eat again. Good thing because daughter and I LOVED it! :)

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