Ming Tsai's beef recipe goes wonderfully with his special ginger syrup.


  • 1 pound flank steak, sliced on the bias against the grain, 1/4-inch thick

  • 1 tablespoon minced garlic

  • 2 tablespoons naturally brewed soy sauce

  • 1 teaspoon sesame oil

  • 3 large leeks, white part only, julienned

  • 1 red jalapeno, stemmed, minced, seeds and all

  • 1/4 cup ginger syrup*

  • Kosher salt and freshly ground black pepper

  • Steamed white rice to serve

  • *Ginger syrup

  • 2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)

  • 2 cups water


  • 1.

    In a large bowl, marinate the flank steak, garlic, naturally brewed soy sauce and sesame oil. In a wok or saute pan coated lightly with oil on medium-high heat, add meat, season and brown well, about 3-4 minutes. Remove and add 1 tablespoon of oil and still on high heat, add the leeks and jalapenos, season. Add back the beef with the ginger syrup. Check again for flavor. Serve family style with white rice.

  • For the ginger syrup::

  • 1.

    In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 349kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 27g
  • Carbohydrate 35g
  • Sugar 16g
  • Sodium 927mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy)

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