Best 2 Ginger Asian Beef Recipes

Embark on a culinary adventure to the heart of Asian flavors with our tantalizing Ginger Asian Beef recipes. This diverse collection offers an array of delectable dishes that cater to every taste bud, from the mildly spiced to the boldly fiery. Get ready to savor the perfect balance of sweet, savory, and tangy notes in each bite.

Indulge in the classic Ginger Beef recipe, where tender beef strips are coated in a flavorful marinade of soy sauce, ginger, garlic, and brown sugar, then cooked to perfection. Experience the explosion of flavors in our mouthwatering Asian Beef Stir-Fry, packed with tender beef, crisp vegetables, and a rich sauce that will leave you craving more.

For those who love a bit of heat, our Spicy Ginger Beef is sure to satisfy. Succulent beef is tossed in a fiery sauce made with ginger, chili peppers, and a touch of honey for a perfect balance. If you prefer a milder option, our Mongolian Beef recipe offers a delightful blend of sweet and savory flavors, with tender beef coated in a luscious sauce made with soy sauce, hoisin sauce, and ginger.

Vegetarians and vegans can also join the culinary adventure with our scrumptious Tofu Ginger Stir-Fry. Crispy tofu takes center stage, coated in a flavorful ginger-soy sauce and stir-fried with an array of colorful vegetables.

No matter your preference, our Ginger Asian Beef recipes guarantee a taste sensation that will transport you to the vibrant streets of Asia. So, gather your ingredients, fire up your stove, and prepare to tantalize your taste buds with these incredible dishes.

Let's cook with our recipes!

GINGER ASIAN BEEF

Ginger Asian Beef image

Hamburger Helper® beef pasta provides a simple addition to a no-fuss beef skillet that's ready in 30 minutes. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 7

Ingredients

1 lb lean (at least 80%) ground beef
1 box (5.6 oz) Hamburger Helper™ beef pasta
3 2/3 cups hot water
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon ground ginger
1 bag (16 oz) frozen stir-fry vegetables

Steps:

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Stir in sauce mix and uncooked pasta (from Hamburger Helper box), water, soy sauce, honey and ginger. Heat to boiling, stirring occasionally.
Stir in frozen vegetables; reduce heat. Cover; simmer 10 minutes, stirring occasionally. Uncover; cook until sauce is desired thickness.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 1/2 g

ASIAN ESSENTIALS: HONEY GINGER GLAZED BEEF

Asian Essentials: Honey Ginger Glazed Beef image

This is a great throw-together recipe that you can serve as a main dish with rice, or noodles, and maybe some steamed broccoli. You could even serve it cold, as a snack or appetizer. Up to you. Beef is what I am using; however, I think this sauce would do well on pork or chicken... and might even go well on a piece of firm white...

Provided by Andy Anderson !

Categories Beef

Time 35m

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
2 Tbsp grapeseed oil, or other non-flavored cooking oil
1 lb charcoal steak
2 tsp ginger powder
1 tsp salt, kosher variety, or to taste
1/2 tsp white pepper, freshly ground, or to taste
3 clove garlic, finely minced
SAUCE INGREDIENTS
1/2 c fresh clover honey
2 Tbsp sriracha sauce, or to taste
1 Tbsp rice wine vinegar
1 Tbsp ponzu sauce
OPTIONAL ITEMS
pita or focaccia bread
toasted sesame seeds, for garnish

Steps:

1. PREP/PREPARE
2. Charcoal steak, is perfect for this recipe, because it will slowly tenderize as it brazes in the sauce. It is similar in marbling to a flat-iron steak.
3. If you do not have rice wine vinegar, use plain old white vinegar. If you do not have ponzu sauce, just use about a teaspoon of soy, tamari, or liquid aminos.
4. I like using grapeseed oil in high-heat situations, because it has a high smoke point: 420f (216c), and it does not impart any additional flavors to the food.
5. What is Sriracha Sauce? In Thailand, sriracha is frequently used as a dipping sauce; particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở and fried noodles, a topping for spring rolls, and in varied sauces. In the United States, it would be classed as a savory hot sauce that can be used in a variety of dishes to enhance a recipe's flavor. In this recipe, we are using two tablespoons; which on its own might seem like a lot. However, when mixed with the honey and other sauce ingredients, then slowly simmered with the beef, it loses some of its heat, and creates a very mellow flavor.
6. Gather your ingredients (mise en place).
7. Take the charcoal steak, and cut into strips, about 1/4-inch (0.6cm) thick, and a couple of inches long.
8. Chef's Tip: To assist in the cutting of the steak, place it into the freezer for about 20 - 30 minutes. That will firm it up, and facilitate the cutting process.
9. Toss the beef with the oil, salt, pepper, and garlic powder, and let sit for 20 minutes.
10. While the beef is resting, whisk the sauce ingredients together, and reserve.
11. Place a dry skillet over medium-high heat, and when a drop of water released into the pan sizzles and dances around, add the beef.
12. Cook until the beef is almost cooked though, , about 3 - 4 minutes.
13. In the last 60 seconds of cooking, toss in the minced garlic, and mix with the beef. Do not let the garlic burn.
14. Push the beef up the sides of the pan, or if you are using a flat skillet, remove the beef, and reserve.
15. Reduce heat to medium, and add the sauce ingredients.
16. Bring up to a boil, then reduce to a simmer.
17. Chef's Note: Use a wooden spoon to scrape up those brown bits (fonds) that are stuck to the bottom of the pan. and dissolve them into the sauce. They are pure, yummy flavor.
18. After about 2 - 3 minutes, add the reserved beef, and keep at a simmer.
19. Stir, until the sauce begins to thicken, and coats the beef. Depending on the heat of your skillet this will take, about 8 - 10 minutes.
20. Chef's Note: We want the sauce to reduce... Not burn. Keep the heat to a simmer, and have patience.
21. PLATE/PRESENT
22. You can serve this dish hot, with rice or noodles, or you can serve it cold as a yummy snack. If I am using this is an appetizer, I like to serve it with some pita or focaccia bread. Enjoy.
23. Keep the faith, and keep cooking.

Tips:

Choose the right cut of beef: For this recipe, flank steak or skirt steak are good choices because they are thin and cook quickly.
Slice the beef against the grain: This will help the beef to be more tender.
Marinate the beef: Marinating the beef in the ginger-soy sauce mixture will help to flavor it and make it more tender.
Cook the beef over high heat: This will help to sear the beef and keep it juicy.
Don't overcook the beef: The beef should be cooked to medium-rare or medium, otherwise it will become tough.
Serve the beef immediately: The beef is best served immediately after it is cooked, while it is still hot and juicy.

Conclusion:

This ginger Asian beef recipe is a quick and easy weeknight meal that is sure to please the whole family. The beef is tender and flavorful, and the sauce is rich and savory. Serve it over rice or noodles, or with a side of vegetables.