I threw this together for Mr. Pants yesterday, and apparently it was delicious so I thought I'd share. I'm not really big on measuring stuff (which is why most of my baking efforts fail), so amounts are approximate.
Ginger Beefs
Cut up about a pound of beef into 2" x 1/2" strips. I cut up some Sirloin Tip steaks. Put your beef strips in a non-metallic bowl and add.
2" - 3" chunk of fresh ginger grated*
4 cloves of garlic minced
1/4 cup of soy sauce**
1-2 tbsp of olive oil
Stir well to coat all the meat, cover and pop in the fridge for at least an hour to marinate***.
OPTIONAL: Wash and halve 1 cup of mushrooms, set aside.
Heat 1 tbsp of olive oil in a frying pan over med-high heat, toss in beef (including any marinade liquid).
(Add the mushrooms)
Fry to preferred level of doneness.
Serve with steamed rice.
* I got a ceramic ginger grater from a friend of mine that was over in Japan teaching english, but if you'll be grating ginger with a regular grater - freeze your ginger first: I promise, it will be way easier to grate. Fresh ginger keeps in the freezer for about 3-4 months.
** I use Kikkoman soy sauce.
*** I marinated for about 2 hours.