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.