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Asian Ginger Beef

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 10 mins
Cook time 14 mins
Yield Serves 4

Ingredients

  • 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

Nutrition Information

  • calories 308
  • fat 16 g
  • satfat 5 g
  • protein 27 g
  • carbohydrate 13 g
  • fiber 2 g
  • cholesterol 77 mg
  • sodium 1018 mg

How to Make It

  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.