Ginger Beef

Steamed broccoli or sugar snap peas would be a good accompaniment for this dish seasoned with sherry, garlic, soy sauce, and ginger.


4 servings (serving size: 1/2 cup ginger beef, 1/2 cup rice, and 1 lime slice)

Recipe from

Cooking Light

Nutritional Information

Calories 330
Caloriesfromfat 28 %
Fat 10.1 g
Satfat 3.6 g
Monofat 4 g
Polyfat 1.1 g
Protein 28.4 g
Carbohydrate 29 g
Fiber 1.8 g
Cholesterol 68 mg
Iron 3.5 mg
Sodium 468 mg
Calcium 18 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 teaspoon vegetable oil
Cooking spray
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
2 teaspoons bottled minced fresh ginger
1 teaspoon bottled minced garlic
Dash of crushed red pepper
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
4 lime slices


Prepare rice according to package directions, omitting salt and fat.

While rice cooks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Combine broth and next 6 ingredients (broth through pepper). Add onion to pan; sauté 2 minutes. Add steak; sauté 5 minutes or until desired degree of doneness. Stir in broth mixture; cook 10 seconds until slightly thick, stirring constantly. Serve over rice with lime slices.


Robin Webb,

Cooking Light

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note