Fresh grated ginger adds delicious flavor to this Asian-inspired beef entree. Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.
1 pound sirloin steak, chilled
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons grated fresh ginger
2 teaspoons vegetable oil
1/2 teaspoon minced garlic
2 teaspoons lite soy sauce
1/2 cup fat-free reduced-sodium beef broth
2 teaspoons cornstarch
6 green onions, cut diagonally into 1-inch pieces
1/2 teaspoon crushed red pepper (optional)
4 cups hot cooked long-grain rice
How to Make It
Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper.
Sauté ginger in hot oil a large nonstick skillet over high heat 2 minutes or until tan-colored. Add minced garlic, and sauté 30 seconds. Add beef; cook 2 minutes, stirring constantly. Stir in soy sauce.
Stir together beef broth and cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions, and, if desired, crushed red pepper; cook 1 minute. Serve immediately over hot cooked rice.
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This recipe has gone into my regular rotation for weeknight meals. It's so quick and easy, there is no need to buy a packet of "stir-fry" seasoning with questionable ingredients. I add way more veggies (usually broccoli, bell pepper, carrots) and double the sauce. I also omit the red pepper flakes because the kids won't eat anything "spicy." I serve with minute brown rice for a complete healthy and easy meal that my whole family enjoys! While I wouldn't call it a "special" recipe, it's perfect for a busy family.
I gave this 5 stars after a few changes. First, I added dry sherry with soy sauce for some sweetness, about a tbsp. I also added broccoli and about 1 cup of shredded carrots sauteed in with the garlic and lastly, i doubled the sauce. Will make again. Good weeknight recipe.
Tried this last night and it was good. I halved the recipe since there are only 2 of us. I thought that next time, I might add some hoisin sauce as well as the beef broth for a slightly sweeter taste. I did add the red pepper flakes as we do like it spicy (eyeballed the amount) and it was not too hot,. Will make again as it is quick and easy. By the time my Hinode rice was done (15 min), I had everything else ready to go.
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