Beef strips and vegetables are cooked in tangy sauce with ginger and served over hot rice. Check it out the ginger beef recipe here!!
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 1 hour [/one_third] [one_third_last] Servings: 4[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 500 grams Rolled Roast of your choice
- 1 big handful baby carrots, cut to bite size
- 1 large fennel bulb, sliced into wedges
- 2 medium red onions, peeled
- 4 cloves garlic
- 4 waxy potatoes, quartered
- 2 sprigs rosemary
- 1cup ginger water
- 1 teaspoon cornstarch+ a little water
- 3 tablespoons canola oil
- salt, pepper to taste
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Heat oil in a shallow oven proof pan.
Lightly brown meat. Season to taste and remove from the pan.
Throw in all vegetables in the same pan and stir to coat evenly. Season vegetables.
Place browned meat on top of vegetables.
Strip off rosemary leaves from stalk and sprinkle into pan.
Alternatively, you can leave the rosemary on the stalks and remove before preparing the gravy.
Place uncovered in preheated oven at 150 degree C for 45 mins for medium rare.
Remove from oven. Put aside meat and vegetables. De-glaze pan with ginger water.
Thicken sauce with cornstarch mixture. Remove twine, carve. Ginger Beef is ready to serve.
- Serve along with gravy over rice.