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Gingered Beef Stir-Fry

Gingered Beef Stir-Fry
"You won't feel deprived in any way when you make this delicious main dish," assures Grace Nicholson of Willow Grove, Pennsylvania. "The beef is tender and tasty, and the colorful vegetables keep a bit of their crunch."
5 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 egg white
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 beef flank steak (1 pound), cut into thin strips
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 2 medium carrots, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1/4 pound fresh or frozen snow peas, thawed
  • Hot cooked rice

Directions

  • In a large bowl, whisk egg white, cornstarch, sugar, ginger and
  • pepper until smooth. Add beef and toss to coat; set aside.
  • In a large nonstick skillet, heat oil. Saute onions for 1 minute or
  • until crisp-tender. Add beef; stir-fry for 6-7 minutes or until meat
  • is browned and no longer pink. Stir in soy sauce. Add carrots,
  • zucchini and peas; stir-fry for 4-5 minutes or until all vegetables
  • are crisp-tender. Serve over rice. Yield: 5 servings.
Nutrition Facts: One 1-cup serving (calculated without rice) equals 240 calories,
© Taste of Home 2013

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Gingered Beef Stir-Fry (continued)

Nutrition Facts: 10 g fat (0 saturated fat), 47 mg cholesterol, 246 mg sodium, 14 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013