In searching for a more healthy model of the popular ginger beef, I got here up with this non-deep fried version. The longer you marinate the beef, the greater ginger taste it soaks up.
1 pound spherical steak, thinly sliced
1 (1 inch) piece sparkling ginger root, peeled and thinly sliced
1 tablespoon soy sauce
1 teaspoon butter
1 purple bell pepper, chopped
1 onion, chopped
12 mushrooms, sliced
¼ cup candy and bitter sauce
4 cups cooked rice
Place steak, ginger, and soy sauce in a bowl; flip to coat steak. Cover tightly; marinate in the fridge for at least 30 minutes or up to overnight.
Heat a wok over excessive heat; pour in red meat mixture. Cover wok; prepare dinner till red meat is browned, about 5 minutes. Remove red meat from wok.
Heat butter in wok over excessive heat; stir in bell pepper, onion, mushrooms, and candy and bitter sauce. Cover and cook dinner till veggies commence to soften, about three minutes. Stir cooked red meat into vegetable mixture; prepare dinner till heated through, about two minutes. Serve over cooked rice.