Asian Ginger Beef

Asian Ginger BeefRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams
Serves 4

Cost per Serving:



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1 12-oz. bag frozen Asian vegetable mix (such as broccoli, carrots, snow peas and water chestnuts)
1 tablespoon vegetable oil
1 pound flank steak, thinly sliced
Salt and pepper
1/2 medium onion, thinly sliced (about 1 cup)
1/2 medium red bell pepper, cut into thin strips (about 1 cup)
1 small clove garlic, chopped
2 tablespoons grated fresh ginger
1/4 cup low-sodium soy sauce
2 teaspoons dark sesame oil
1/4 cup low-sodium beef broth
2 teaspoons cornstarch


Prep: 10 Minutes
Cook: 14 Minutes

1. Cook vegetable mix as package label directs.

2. Warm vegetable oil in a large skillet over high heat. Sprinkle steak with salt and pepper and add to skillet along with onion and bell pepper. Sauté for 2 minutes. Add garlic and ginger and sauté 2 minutes longer.

3. Stir in soy sauce, sesame oil and broth, bring to a boil and cook 2 minutes, stirring occasionally. Stir in mixed vegetables and toss well.

4. In a small bowl, mix cornstarch with 2 tsp. water until smooth. Add to skillet and cook, stirring constantly, until thickened, about 1 minute. Serve over rice, if desired.

Created date

October 2012

Nutritional Information

Calories 308
Fat 16 g
Satfat 5 g
Protein 27 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 77 mg
Sodium 1018 mg