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Gingered Beef Stir-Fry

Photo: Oxmoor House
Prep time 22 mins
Cook time 11 mins
Yield 4 servings (serving size: 3/4 cup rice and 1 1/4 cups steak mixture)

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

Nutrition 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

How to Make It

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

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

  3. 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.

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

Oxmoor House Healthy Eating Collection