Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Cooking Light NOVEMBER 2012
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.
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