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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.”—Linda Murray, Allenstown, New Hampshire

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 boneless beef sirloin steak, cut into thin 2-inch strips
1 tablespoon 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

2 of 2

Ginger Beef Stir-Fry (continued)

Directions (continued)

thickened. Stir in peanuts. Serve with rice if desired. Sprinkle
with sesame seeds. Yield: 4 servings.

Nutrition Facts: 1 cup (calculated without rice) equals 302 calories, 14 g fat (3 g saturated fat), 64 mg cholesterol, 457 mg sodium, 17 g carbohydrate, 4 g fiber, 26 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.