Gingered Beef Stir-Fry

Super Quick. You can substitute snow peas or zucchini strips for Sugar Snap peas.


2 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 249
Caloriesfromfat 31 %
Fat 8.7 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.8 g
Carbohydrate 12.1 g
Fiber 3.7 g
Cholesterol 69 mg
Iron 0.0 mg
Sodium 316 mg
Calcium 0.0 mg


1/2 cup no-salt-added beef broth
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon ground ginger
1/4 to 1/2 teaspoon dried crushed red pepper
Cooking spray
1 teaspoon dark sesame oil
1/2 pound lean boneless sirloin steak, cut crosswise into 1/4-inch-thick slices
1 (9-ounce) package frozen Sugar Snap peas


1. Combine first 5 ingredients; stir well.

2. Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add steak, and stir-fry 2 minutes or until lightly browned.

3. Add peas and broth mixture to wok; stir-fry 3 minutes or until thickened.