Ginger Beef

• 2 onions
• 3 cloves garlic
• 1 1/2 tsp. turmeric
• 1/4 tsp. dried chili peppers (optional)
• 5 tsp. powdered ginger or 2-inch piece fresh ginger root
• 1 1/2 tsp. salt
• pickled watermelon
• 1 1/4 lb. flank steak, cut diagonally across grain into thin slices or 2 x 1/2-inch strips
• 3 Tbsp. peanut or salad oil
• 1 (1 lb. 3 oz.) can tomatoes
• 1 (10 oz.) can condensed onion soup
• 4 to 6 c. hot cooked rice

1. In chopping bowl, combine onions, garlic, turmeric, chili peppers, ginger and salt; chop fine.
2. Add flank steak slices or strips and toss together.
3. Let stand to season; refrigerate from 15 minutes to 3 hours, depending on your schedule.
4. Then, in a Dutch oven, heat oil.
5. Add flank steak and onion mixture; brown lightly.
6. Add tomatoes, then cook, uncovered, over high heat for 10 minutes.
7. Add soup; cover and simmer 1 hour if steak is sliced or 1 1/2 to 2 hours if it's in strips or until steak is tender.

onions, garlic, turmeric, dried chili peppers, powdered ginger, salt, flank steak, peanut, tomatoes, condensed onion soup, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=615605 (may not work)