Peppery ginger adds a lively herbal note to this stir-fry. Serve over cellophane noodles.
Prep: 4 minutes; Cook: 5 minutes
1 tablespoon sugar
1 tablespoon grated peeled fresh ginger
2 tablespoons fresh lime juice (about 1 lime)
1 1/2 teaspoons low-sodium soy sauce
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
12 ounces boneless sirloin steak, cut into thin strips
1/2 cup diagonally cut green onions (optional)
4 lime wedges (optional)
How to Make It
Combine first 5 ingredients in a small bowl; stir well with a whisk.
Heat canola oil in a large nonstick skillet over medium-high heat. Add steak; cook 4 minutes or until browned, stirring frequently. Remove from heat; drizzle evenly with ginger-lime mixture. Garnish with onions and lime wedges, if desired.
Very tasty and easy to make. I would prefer a thicker sauce to make it a 5-star dish. I quadrupled the recipe for my family of 8; everyone enjoyed it. I used non-stick olive oil spray instead of regular oil.
I loved this recipe. I used rice noodles instead, it was great. I will double up on the sauce next time to have some extra in case someone wants to put a little bit more. Do not skip the crushed red pepper, my 11 yr old loved it.
We didn't have any noodles to put this on top of, but it was still amazing. I think, if putting in on noodles, you might multiply the "sauce" for each dish, so people can put it on to taste :)
Twas VERY good
This is quick and easy to make. The fresh ginger is key; I used a microplane grater to grate the ginger. The cellophane noodles absorb the ginger-lime mixture nicely. I replaced the limes with lemons because that is what I had on hand. Next time I'll use half the canola oil because 1 tbsp. made the beef a bit greasy.