Try this ginger beef recipe, or contribute your own.
Suggest a better descriptionCombine soy sauce, rice vinegar, water, ground ginger and ground garlic.
Defrost and slice meat into 1 in strips. cut against the grain of the meat. Place meat into soy sauce mixture. Place in refrigerator for at least 20 mins.
Peel ginger root, slice into thin wafers. Dice them up with kitchen knife.
Wash scallions and slice them into small wafers
Heat iron skillet or wok to high temperature and spray with cooking spray. Cook ginger and scallions.
When vegetables are browned, add meat and liquid to skillet or wok. Stir focusing on browning all of the redness from the meat. If you run out of liquid, add 1 tbsp of water at a time so no burning occurs.
Mix cornstarch in small amount of water at very end of cooking. Pour slowly and stir quickly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 192 | ||
Calories from Fat: 73 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 329.3mg | 11 % | |
Potassium 423.2mg | 11 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.2g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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