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Beef - Ginger


A Phillipine friend was the first to serve this to me. It was years before I figured out a recipe. Since that time, I’ve shared this with dozens of guests. With the “Ginger Cheese” salad, it is always a hit.

1 pound beef chuck
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoons vegetable oil
1/4 cup thinly sliced fresh ginger (or more to taste)
1/4 cup chopped green onion
1/4 cup water
1/2 teaspoon Magic Seasoning or Gravy Master
Ground ginger to taste, starting with 1/4 teaspoon. I like it very sharp, and that’s the way I serve it.

Cut beef into very thins strips. Freeze for 20 minutes before slicing to make it easier.
Combine soy sauce and sherry, add to meat, toss to coat well, and let stand 1 hour.
Heat oil to very hot.
Add beef, ginger and onion.
Cook stirring for 5 minutes or until beef is well browned.
Add water, cook until beef is tender.
Add dry ginger to taste.

Serve over hot fluffy rice, and a plain steamed vegetable such as asparagus or Blue Lake green beans.