Ginger Beef

I came up with this dish when I had taken out a roast and didn't allow myself enough time for the 3 hours of oven time. So I decided to slice it up and make it into Chinese like dish. If you are a vegetarian try taking out the beef and just using the baby bellas, portabella mushrooms are very "beefy" tasting and a dish will often taste like there is meat when there really is none.

What you will need

1 lb. of Beef(I used pot roast meat)

1 tbsp vegetable oil

1 tsp ground ginger

2 tsp garlic

2 cups of water plus 2 beef bullion cubes or

1 can of beef broth

1 8 ounce package of baby bella mushrooms

1 tbsp. soy sauce

1/4 tsp black pepper

1/2 tsp of garlic salt

1 tbsp corn starch

Begin by taking your beef and slicing into thin slices, this is easiest if your meat is still a little frozen and slicing against the grain. Heat your skillet to a high temperature and put in your tablespoon of oil, in the oil, saute the ginger and garlic, then add in the beef and brown on all sides.

Now, add in your sliced baby bellas, allow those to saute with the meat for a couple of minutes.

Next add in your liquid, water with bullion or beef stock. Allow to simmer on a low heat for about 20 minutes, this is when you will add your pepper and garlic salt.

Once you are finished simmering add in your corn starch and allow your liquid to thicken, this will take a few minutes, continuing stirring your sauce. Serve over rice.