GINGER BEEF

                            

Ginger beef is something that everyone seems to love—so I decided to try my hand at a recipe.  I think it turned out very well.  I hope you will try it with your family.

Ingredients:

2 pounds of stir-fry beef (round steak cut into very thin strips)

**2 T. fresh ginger juice (extracted from finely grated ginger)

2 T. soy sauce

2 egg whites

1 t. salt

3 T. water

¼ cup cornstarch

Oil for frying (I used grapeseed oil)

2 T. grapeseed oil

2 large celery stalks, chopped into slender sticks

1 medium red pepper, chopped into slender sticks

½ cup carrot slivers (like matchsticks)

**2 T. finely grated fresh ginger (juice squeezed out for use in the recipe)

½ cup sugar snap peas, cut into slivers (like matchsticks)

Hoisin Sauce (storebought): or make your own version using the following suggested ingredients:

2 T. soy sauce

1 T. rice vinegar

2 T. sugar

2 T. water

Sesame oil or Chili Oil

Garlic

Instructions:

*Place the stir-fry beef into a mixing bowl.

**Finely grate 2 T. of fresh ginger and squeeze out 2 T. of juice from the pulp.  Set the grated ginger aside and place the ginger juice on top of the beef in the mixing bowl.

*Stir in the 2 T. of soy sauce with the beef and ginger.  Mix well to coat beef.  Let sit for 15 minutes.

*Mix the egg whites, salt, water and cornstarch in a mixing bowl.

*Heat oil in a deep pan. 

*Dip each thin strip of beef into the egg white mixture and then fry the beef strips in small batches in the hot oil.

Do not overcook---it only takes 2-3 minutes at most to cook the beef.

*Remove fried beef strips to paper towel lined baking sheet to drain.

*Place 2 T. of grapeseed oil (or sesame oil)  into a clean wok or large sauté pan.

*Stir-fry the celery, red pepper, carrots, 2 T. ginger pulp (that you set aside after extracting the juice) and snap peas.

*Add the beef strips to the stir-fried vegetables.

*Add desired amount of Hoisin sauce and heat through.

*Serve over rice of your choice (I used sticky rice).