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Ginger Beef Stir-fry

Ginger and red pepper flakes brings a little zip to this beef-and-veggie stovetop supper stirred up by our Test Kitchen staff.

3 ServingsPrep/Total Time: 20 min.

Ingredients

2 teaspoons sugar
1/2 teaspoon each cornstarch and ground ginger
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons sherry or beef broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon barbecue sauce
1 teaspoon sesame oil
1-1/2 cups julienned carrots
1/2 cup sliced onion
2 teaspoons canola oil
12 ounces boneless beef top round steak, cut into thin strips
2 garlic cloves, minced
1/4 cup sliced green onion
Hot cooked rice, optional

Directions

In a bowl, combine the sugar, cornstarch, ginger, pepper and red
pepper flakes. Stir in the sherry or broth, soy sauce, barbecue
sauce and sesame oil; set aside. In a large nonstick skillet or wok,
stir-fry carrots and onion in hot canola oil until crisp-tender;
remove and set aside. In the same pan, stir-fry beef and garlic
until meat is no longer pink. Stir sauce mixture; stir into pan. Add
carrot mixture. Bring to a boil; cook and stir for 2 minutes or
until thickened. Garnish with green onions. Serve over rice if

2 of 2

Ginger Beef Stir-fry (continued)

Directions (continued)

desired. Yield: 3 servings.

Nutrition Facts: One serving (1 cup) equals 254 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 502 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

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