Gingered Beef Stir-Fry

Photo: Oxmoor House

Yield:

4 servings (serving size: 3/4 cup rice and 1 1/4 cups steak mixture)

Recipe from

Recipe Time

Prep: 22 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 431
Fat 13.2 g
Satfat 5.0 g
Protein 29.2 g
Carbohydrate 47.4 g
Fiber 2.8 g
Cholesterol 57 mg
Iron 6.1 mg
Sodium 582 mg
Calcium 65 mg

Ingredients

1/4 cup low-sodium soy sauce
2 tablespoons water
1 tablespoon sugar
1 tablespoon cornstarch
1 pound flank steak
1 teaspoon sesame oil
1 tablespoon peeled, grated fresh ginger
2 garlic cloves, minced
2/3 cup coarsely chopped red bell pepper
1/2 (8-ounce package) fresh whole mushrooms, quartered
2 cups fresh or frozen Sugar Snap peas
2 teaspoons toasted sesame seeds
3 cups hot cooked Jasmati rice

Preparation

Combine first 4 ingredients in a small bowl, stirring well. Set aside.

Cut steak diagonally across grain into thin slices (about 1/8 inch thick).

Add oil to preheated wok. Add steak, and stir-fry 6 minutes. Add ginger and garlic, and stir-fry 1 minute. Push steak to one side of wok. Add pepper and mushrooms; stir-fry 2 minutes or until crisp-tender. Add Sugar Snap peas and sesame seeds, and stir-fry 1 minute.

Stir soy sauce mixture, and add to wok, stirring constantly, until sauce is thickened and bubbly. Serve over rice.

Note:

Oxmoor House Healthy Eating Collection

January 2001