Ginger Beef

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

Yield:

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

Ingredients

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

Preparation

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.

Note:

Robin Webb,

January 2004
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