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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 431
  • Fat: 13.2g
  • Saturated fat: 5.0g
  • Protein: 29.2g
  • Carbohydrate: 47.4g
  • Fiber: 2.8g
  • Cholesterol: 57mg
  • Iron: 6.1mg
  • Sodium: 582mg
  • Calcium: 65mg


  • 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


  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.
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