Asian Ginger Beef

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: Serves 4
Cost per Serving: $2.82
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 16g
  • Saturated fat: 5g
  • Protein: 27g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 77mg
  • Sodium: 1018mg

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

Preparation

  1. 1. Cook vegetable mix as package label directs.
  2. 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. 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. 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.
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