Gingery beef on a chewy hoagie roll, yum. My oldest son and I love these and could easily wolf the whole batch down - little brother and dad have to fight us for 'em!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the sirloin strips, and cook a few minutes until the strips begin to brown, but are still a little pink. Stir in the onion and garlic; cook for 2 minutes. Add the celery and ginger, continue cooking until the onion has softened, about 3 minutes. Season with soy sauce and chili oil. Divide among hoagie rolls and serve.

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Nutrition Facts

604.8 calories; 31.1 g protein; 72 g carbohydrates; 60.5 mg cholesterol; 1126 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2009
I made these tonight after not making them for a long time and decided to add a couple of tips to my recipe. I grate the fresh ginger - lots - and press the garlic so there aren't intimidating chunks of either just lots of flavor. I cook the onions first in the wok with hot oil pretty much to smithereens then set aside. Then brown the sirloin strips in the wok (I get my grocery to run the steak through the tenderizer - then you don't have to worry about them getting tough). Add the rest of the ingredients and toss until hot. My oldest son and I love these and could eat them all the time but my husband is snobbish about them so we only feast on them when he's not around. Enjoy! Read More
(34)
26 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/04/2009
I made these tonight after not making them for a long time and decided to add a couple of tips to my recipe. I grate the fresh ginger - lots - and press the garlic so there aren't intimidating chunks of either just lots of flavor. I cook the onions first in the wok with hot oil pretty much to smithereens then set aside. Then brown the sirloin strips in the wok (I get my grocery to run the steak through the tenderizer - then you don't have to worry about them getting tough). Add the rest of the ingredients and toss until hot. My oldest son and I love these and could eat them all the time but my husband is snobbish about them so we only feast on them when he's not around. Enjoy! Read More
(34)
Rating: 5 stars
03/04/2009
I made these tonight after not making them for a long time and decided to add a couple of tips to my recipe. I grate the fresh ginger - lots - and press the garlic so there aren't intimidating chunks of either just lots of flavor. I cook the onions first in the wok with hot oil pretty much to smithereens then set aside. Then brown the sirloin strips in the wok (I get my grocery to run the steak through the tenderizer - then you don't have to worry about them getting tough). Add the rest of the ingredients and toss until hot. My oldest son and I love these and could eat them all the time but my husband is snobbish about them so we only feast on them when he's not around. Enjoy! Read More
(34)
Rating: 5 stars
01/06/2010
Very good. I didn't end up with a sauce but I may have had the heat up too high and I started with already cooked steak so that could've made the difference. The flavor was still there though so it's all good. I don't have chili oil and subbed sweet chili sauce--just a bit since it is quite a strong taste. I like all the flavors in this and served on Syrian bread that I rolled kind of like a burrito. Thanks for the recipe Sunny! Read More
(22)
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Rating: 4 stars
01/27/2008
These turned out wonderful. I had to sub some ing. to what we had on hand so would like to try as the recipe states and update. Though we like ginger I did cut back a little as I did the celery and added some green pepper and instead of chili oil added some adobo chiles and juice it's just what we had on hand. Cooked all the veggies chili and sauce with the meat until about medium browned the hoggie rolls added the ing. and topped with provolone cheese till melted. We loved it. Thanks for the post. Read More
(22)
Rating: 5 stars
01/26/2010
Really nice flavor! Instead of sirloin I used beef tender steak because it was lower in fat. I also didn't have any chili oil so I just added a shake of Tabasco sauce. I split hoagie buns put provolone cheese on the bottom and heated them in the oven so the buns were warm and the cheese was melted. I then filled them with the meat mixture and added just a little more cheese and broiled. The gingerroot gave these sandwiches a nice twist. Will definitely make again. Read More
(17)
Rating: 4 stars
03/04/2010
This was fast and easy. I had this finished in less than 3o minutes from slicing the partially frozen steak to the table. I didn't have soy sauce so I used Teriaki instead. I misread the directions and used 1Tbl. of chili oil instead of only 1 tsp. I liked this sandwich quite a bit but I love spicy and I love ginger and this started with my favorites onion and garlic so I was already sold. The family didn't like this so maybe it's too girly (or metro) for their manly man palates of steak and potatoes. I'd eat this again my men voted against this one. Read More
(11)
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Rating: 5 stars
04/26/2010
Outstanding. Another great recipe from another one of the allrecipe people I love to follow. I like mine light with the celery. Kinda like the photo... thanks Read More
(9)
Rating: 4 stars
06/02/2009
These were very good. I had some issues with the how the meat turned out but I know it was my fault not the recipes. It was way to "soupy" so I added cornstarch and served with rice. Will do things the way sunny described in her review above. Also I will use green onion instead of regular. Read More
(7)
Rating: 4 stars
06/02/2009
this recipe is also great over brown rice! Read More
(7)
Rating: 5 stars
10/28/2009
I wanted to use some beef I had previously cut up into small cubes so this recipe looked great. I chose to put the beef in my crock pot just covered with water added a little bit of diced onion shook out some garlic powder and ginger powder (nothing fresh in my house) skipped the celery (too much work) and chili oil (had none) and splashed in some soy sauce. Cooked it until the meat was done through tasted added more ginger and soy cooked until husband was home and ready to eat. I used sliced french bread (what was on hand) toasted at least enough to be hot placed thinly sliced cheddar on each piece to melt and prevent the bread from getting soggy and strained the beef mixture through a slotted spoon before piling it in between the bread. I added cornstarch to the resultant broth to make a gravy for dipping for my husband. My 2 1/2 year old son liked it and my (picky) husband said the sandwiches were really good and agreed to eat them again. I win! The flavors ended up being mild more of an aftertaste which I liked really well. I rated this 5 stars because it would be really good as written and was very easy to modify/hard to mess up when you don't measure and because the ingredients are every-day sorts of food. Thanks for a delicious dish! Read More
(6)