The stir-fry was easy to prepare and my family gobbled up every bit. I used sirloin instead of flank steak since that is what I had in the fridge.
Gingered Beef Stir-Fry
Photo: Oxmoor House
Yield: 4 servings (serving size: 3/4 cup rice and 1 1/4 cups steak mixture)
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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
- 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.
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