Stir-Fried Beef with Ginger-Carrot Sauce

Becky Luigart-Stayner

For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.

Yield: 4 servings (serving size: 1 1/4 cups steak mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 28%
  • Fat: 9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 21.5g
  • Carbohydrate: 29.6g
  • Fiber: 2.3g
  • Cholesterol: 26mg
  • Iron: 2.7mg
  • Sodium: 462mg
  • Calcium: 47mg

Ingredients

  • 12 ounces flank steak, trimmed
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon peanut oil, divided
  • 1 large green bell pepper, chopped (about 1 1/2 cups)
  • 1 cup thinly sliced carrot
  • 2 teaspoons minced fresh ginger
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 2 cups hot cooked rice

Preparation

  1. Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.
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