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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