Sexy Ginger: Garlic and Ginger Beef Stir-Fry With Lime

This was the second dish that I got to cook using fresh ingredients from a Chinatown (NYC) street market.  It was inspired by the hunk of ginger that I picked up for 25 cents.  I almost paid the lady a one dollar out of principle.  (Ginger ranges from $3-$5/a pound in Indiana!)

Ginger, beef, stir-fry, garlic

This recipe is for two people


12 oz of steak (NY strip would be awesome, skirt or sirloin.  If you are cutting it yourself, make sure to go against the grain to increase tenderness when eating. Cut it proportional to the veggies to help cook evenly.)

8 oz white onion (half of a medium onion)

8 oz bell pepper (half of a medium bell pepper)

1 tablespoon garlic mince/finely chopped

1 tablespoon ginger (freshly grated)

3 tablespoons soy sauce (I use light for less sodium)

1 lime

sea salt, pepper and chilli pepper to taste

Combine one tablespoon of the soy sauce, half each of the ginger, garlic and lime juice, with the steak into zip lock bag, allowing it to marinate for at least one hour or even overnight.

Thinly slice the bell pepper, onion and chili peppers and place to the side.

Turn your stove on high heat and allow for your pan to properly heat through.  Put a 1-2 tablespoons of wok oil in the pan, just enough for a light coating of the bottom/sides.  Start cooking the steak strips by themselves for 4-5 minutes, frequently stirring.  Combine the rest of the garlic, ginger, chili pepper and all the veggies into the pan and stir the dish thoroughly, 3-4 minutes.  (For tips on how to stir-fry cook, click here.) Add the 2 tablespoons of soy sauce, juice of half a lime in the dish, stir through once and serve.

Noodles or rice can be added to the meal to increase portions.

Ginger, garlic, beef, stir-fry


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