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Garlic Ginger Beef Recipe

Garlic Ginger Beef Recipe photo by Taste of Home

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This stir-fry takes a little longer to prepare, since the meat has to marinate first—but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.

This recipe is:

Healthy

Diabetic Friendly

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Garlic Ginger Beef Recipe

Prep: 15 min. + marinating Cook: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

Directions

In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 310 calories, 11 g fat (3 g saturated fat), 75 mg cholesterol, 934 mg sodium, 21 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch, 1/2 fat.

Originally published as Garlic Ginger Beef in Light & Tasty August/September 2003, p6

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Garlic Ginger Beef

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Reviewed on May. 28, 2012 by heidi186

My entire family loves this recipe! It's very quick and easy to make, and we usually have all of the ingredients on hand. I love the versatility of it. We will throw in just about any veggies we have handy. It's quite good with mushrooms and broccoli, too!

Reviewed on Jan. 13, 2011 by nblibrary

I liked this recipe, except I substituted different vinegars for what I had on hand. Even though it has a lot of ingredients it went together pretty quick. I am usually not a big fan of ginger but I like it in this recipe.

Reviewed on Sep. 23, 2010 by scubacas

I added the A1 sauce like someone suggested and I also doubled the sauce. It was very good and the sauce tangy--different flavor that I enjoyed

Reviewed on Feb. 01, 2010 by rich_conmay

My family loved the dish but would like to see more sauce. So the next I make it we will double the sauce.

Reviewed on Jan. 20, 2010 by badkitty

Loved it! Great stir-fry!

Reviewed on Jan. 07, 2010 by Obermiller

I have made this twice now. I doubled the receipe and apparently added too much steak. Highly recommend using an A1 type sauce versus the Heinz 57 it definately makes a difference.

Reviewed on Jul. 16, 2008 by Flenner

This was really good. I served it over brown rice and added a salad for me and fruit cup for my picky husband and warm french bread and he was quite satisfied

Reviewed on Jul. 01, 2008 by gretcheepoo

Great for lunches and even better as leftover dinner. We aren't big pepper fans, so I'll probably only use 1 next time and add 1/2 pound more meat and more onions. A great recipe though!

Reviewed on Apr. 07, 2008 by Obermiller

A winner in my book and I am certainly far from a "seasoned cook". 5 out of 6 family members ate it with the sauce, I cut too much steak so ended up frying that seperately which worked well. THANKS