Real Recipes From Real Home Cooks ®

oriental beef with ginger

(1 rating)
Recipe by
Nita Clapper
Kellyville, OK

I adopted this recipe and we really loved it! I used the following variations: Bok Choi leaves and stems; omitted the celery; used scallions; beef sirloin ; and Kwong Hung Seng Sauce (Black Soy Sauce) found at our local Asian Grocery. Hope this is a hit for your family.

(1 rating)
prep time 20 Min
cook time 15 Min

Ingredients For oriental beef with ginger

  • 4 Tbsp
    vegetable oil (split)
  • 1/2 tsp
    fresh ginger root, finely chopped
  • 1
    garlic clove, peeled, finely chopped
  • 1 c
    onions, sliced
  • 1
    green pepper, in 1/4 inch slices
  • 1 c
    celery, sliced diagonally
  • 1 c
    bok choi stems chopped
  • 1
    bunch bok choi leaves cut in 1/2" ribbons
  • 1 c
    beef stock
  • 2 Tbsp
    soy sauce (see note)
  • 1 tsp
    granulated sugar
  • 1/2 tsp
  • 1 Tbsp
  • 1 lb
    boneless beef steak, sirloin or round, thinly sliced
  • 3 md
    tomatoes, peeled and quartered
  • salt and pepper to taste
  • 4
    servings hot cooked rice

How To Make oriental beef with ginger

  • 1
    Note: To vary this dish, add broccoli florets or bok choi, coarsely chopped.
  • 2
    In a wok or heavy skillet, heat the oil.
  • 3
    Add ginger, garlic, onions, green pepper and celery; Bok Choi Stems; saute several minutes, stirring, until tender-crisp. (Medium-High Heat) about 4 min. Then add Bok Choi leaves, stir-fry about 2 min. until bright green.
  • 4
    Remove vegetables. Clean Wok or Skillet.
  • 5
    (Can be done up to this point in advance, if desired.)
  • 6
    Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl; set aside.
  • 7
    Heat clean skillet or Wok, adding remaining 2 Tablespoons of oil.
  • 8
    Add beef and sear quickly, stirring frequently, several minutes.
  • 9
    Add stock-soy sauce mixture and cook, stirring constantly, until slightly thickened.
  • 10
    Add reserved cooked vegetables.
  • 11
    Add quartered tomatoes and heat through.
  • 12
    Serve with hot cooked rice.

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