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Ginger Beef Stir-Fry

”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound beef top sirloin steak, cut into thin 2-inch strips
1 to 2 tablespoons canola oil
1 medium sweet red pepper, julienned
1-1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice, optional
2 tablespoons sesame seeds, toasted

Directions

In a small bowl, whisk cornstarch and cold water until smooth. Stir
in the plum sauce, ginger, soy sauce and pepper flakes; set aside.
In a large skillet or wok, stir-fry beef in oil until no longer
pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions
and garlic until tender. Return beef to the pan. Whisk the plum
sauce mixture; stir into skillet.
Cook and stir until slightly thickened. Stir in peanuts. Serve with

2 of 2

Ginger Beef Stir-Fry (continued)

Directions (continued)

rice if desired. Sprinkle with sesame seeds. Yield: 4 servings.

Nutrition Facts: 1 cup beef mixture (prepared with reduced-sodium soy sauce and 1 tablespoon oil; calculated without rice) equals 304 calories, 14 g fat (3 g saturated fat), 64 mg cholesterol, 368 mg sodium, 18 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.