Lemon Ginger Beef

Course : Chinese
Serves: 4
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3/4 pound flank steak
1 tablespoon cornstarch
1 cup thin -- diagonally sliced
1 tablespoon dry sherry
1 medium carrots
2 tablespoons peanut oil
1 medium onion -- cut into chunks
10 milliliters garlic -- minced
1 can cut green beans -- (16 oz)
1 recipe lemon ginger sauce
1 cup sliced fresh mushrooms
-----lemon ginger sauce-----
1 tablespoon fresh lemon juice
1 tablespoon slivered ginger root
2 tablespoons honey
10 milliliters garlic -- minced
1 tablespoon dry sherry
1 teaspoon cornstarch

Preparation / Directions:

Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch, sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans, mushrooms and Lemon Ginger Sauce. Bring to a boil; cook, stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice, if desired. LEMON GINGER SAUCE: Combine all ingredients; mix well.

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