- 500 g of beef
- 100 g of ginger
- Half a cucumber
- 3 garlic cloves
- 2 carrots
- 1 tomato
- 3 tablespoons of sugar
- 3 tablespoons of vinegar
- 2 tablespoons of light soy sauce
- 1 tablespoon of cornstarch
- salt and pepper
Peel the carrots and ginger and grate them. Mix 2 tablespoons of vinegar, a tablespoon of sugar and a pinch of salt with carrots and grated ginger and marinate for 3 hours.
Chop the onions, cut the tomatoes into small cubes , crush the garlic in a mortar and cut the cucumber into thin slices. In a glass filled with water, mix together the cornstarch, 2 tablespoons of sugar, 1 tablespoon of vinegar and the light soy sauce and set aside. Cut the beef into thin stripes, add salt and pepper according to your taste and reserve.
Heat a wok with a tablespoon of oil and fry over high heat the beef stripes. Once the meat is golden put in a dish and set aside. In the same wok add another tablespoon of oil over medium heat and fry the garlic and tomato. Let them melt a little then add the contents of the glass. Drain the carrots and ginger and retrieve the marinade to add it to the wok. Let it cook for 10 minutes until the sauce thickens.
Then add the meat, onions, carrots, ginger, cucumber, half a glass of water and a little salt and mix. Let it simmer for 10 minutes.
Serve the Ginger Beef hot with rice.