Gingered Beef Stir-Fry

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

Yield: 2 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 31%
  • Fat: 8.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.8g
  • Carbohydrate: 12.1g
  • Fiber: 3.7g
  • Cholesterol: 69mg
  • Iron: 0.0mg
  • Sodium: 316mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Combine first 5 ingredients; stir well.
  2. 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. 3. Add peas and broth mixture to wok; stir-fry 3 minutes or until thickened.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gingered Beef Stir-Fry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy