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

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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


  • 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. 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.
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