Wednesday, March 17, 2010

Cider Ginger Beef

For the Beef:
1.5 pounds flank or skirt steak
3 tablespoons stir-fry sauce
3 tablespoons dry sherry
1 tablespoon sugar
1 tablespoon minced ginger

For the Stir-Fry:
bag of spinach or cabbage
2 tablespoons stir-fry sauce
3 tablespoons dry sherry
1 teaspoon rice vinegar or cider vinegar
3 tablespoons of vegetable or canola oil
3 cloves of garlic, chopped
1 tablespoon minced ginger
1/4 cup ginger dressing
1 teaspoon sesame oil
Hot white or brown rice

1. For the beef, slice steak across the grain into 1/4 inch thick slices, cut slices into 2 to 3 inch strips.

2. In a large zip-top bag, combine stir-fry sauce, sherry, sugar, and ginger. Squeeze out air and seal. Gently massage bag to dissolve sugar. Add steak. Gently massage bag to combine ingredients. Marinate in the refrigerator for 30 minutes to 1 hour.

3. In a small bowl, stir together stir-fry sauce, sherry, and vinegar; set aside. Remove steak from marinade; discard marinade.

4. In a large skillet, over high heat, heat oil. Add garlic and ginger and stir-fry for 30 seconds. Add beef and stir-fry. When the steak is halfway cooked, add the spinach or cabbage. Once meat is cooked through, add the sauce mixture; stir-fry until mixture is heated through. Stir in ginger dressing. Drizzle with sesame oil and serve with rice.

(adapted from Sandra Lee)

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