Garlic and Ginger Beef Stir-fry

My wife and son love steak, especially filet mignon.  So I have been buying whole beef tenderloins, when they are on sale, and cutting them up into steaks.  Saves me a ton of money, they end up being about $6 each.  Not to shabby for 1.5 inch thick steaks. When doing this I end up with some trimmings that are not quite steak worthy, but are still totally worthy of eating.  Heck, it is beef tenderloin.  So I save up the trimmings, freeze them and when I get enough, we have a nice beef stir-fry.  The simplicity of this recipe is what makes it delicious.  You can use any cut of beef, just make sure to cut it into thin strips.  If you don’t have beef tenderloin trimmings lying around, try using top round.  Either way it makes a nice garlic and ginger beef stir-fry.

Garlic and Ginger Beef Stir-fry

Slice your beef into thin strips.  I like to do this with the meat partially frozen.  That way you can cut it extra thin without too much effort.  Just place the beef in the freezer for about an hour before slicing.

In  a bowl, mix together 2 tbs of cornstarch, 2 tbs of water and 3 cloves of garlic.  Then add the sliced beef.  Toss to fully coat.

Preheat a large fry pan or wok over high heat.  Add two tablespoons of oil to the hot pan and then immediately add the beef mixture.  Stir-fry the beef until browned.

This will take roughly 5-6 minutes.  Remove the beef to a bowl and set aside.

Add 1 tbs oil and the frozen mixed vegetables to the hot wok and cook for 6-8 minutes or until softened.

While the vegetables are cooking mix the 1/3 cup soy sauce, 1/2 cup water, 1 1/2 tbs of cornstarch,  2 tbs brown sugar, 1 tsp ground ginger, and remaining two cloves of garlic in a bowl.

Once the vegetables are softened, add the beef back to the wok and mix.

Add the sauce, bring to a boil and cook until thickened.  Roughly 3-5 minutes.

Remove from the heat and serve over warm rice.

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Garlic and Ginger Beef Stir-fry

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

The perfect ginger and garlic beef stir-fry. Hunks of beef, mixed veggies and an amazing ginger garlic sauce.

Course: Stir-fry

Cuisine: Asian

Servings: 4

Author: Rex

Ingredients

• 1 pound beef tenderloin top round or sirloin (sliced into thin strips)
• 3 1/2 tablespoons cornstarch
• 5 cloves garlic finely chopped
• 1/2 cup plus 2 tbs water
• 3 tbs vegetable oil
• 4 cups frozen stir-fry veggies
• 1/3 cup soy sauce
• 2 tbs brown sugar
• 1 tsp ginger
• 2 cups Cooked rice

Instructions

1. Slice your beef into thin strips. I like to do this with the meat partially frozen. That way you can cut it extra thin without too much effort. Just place the beef in the freezer for about an hour before slicing.
2. In a bowl, mix together 2 tbs of cornstarch, 2 tbs of water and 3 cloves of garlic. Then add the sliced beef. Toss to fully coat.
3. Preheat a large fry pan or wok over high heat. Add two tablespoons of oil to the hot pan and then immediately add the beef mixture. Stir-fry the beef until browned. This will take roughly 5-6 minutes. Remove the beef to a bowl and set aside.
4. Add 1 tbs oil and the frozen mixed vegetables to the hot wok and cook for 6-8 minutes or until softened.
5. While the vegetables are cooking mix the 1/3 cup soy sauce, 1/2 cup water, 1 1/2 tbs of cornstarch, 2 tbs brown sugar, 1 tsp ginger, and remaining two cloves of garlic in a bowl.
6. Once the vegetables are softened, add the beef back to the wok and mix.
7. Add the sauce, bring to a boil and cook until thickened. Roughly 3-5 minutes.
8. Remove from the heat and serve over warm rice.

Recipe Notes

Adapted from http://www.tasteofhome.com/recipes/beef-broccoli-stir-fry

This might be the best dish I have made from scraps.  I guess it always helps when the scraps come from the most tender part of the cow.  MMM.  Cow!