Garlic Ginger Beef Recipe
- 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
- 1. 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.
- 2. 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.
1 cup: 310 calories, 11g fat (3g saturated fat), 75mg cholesterol, 934mg sodium, 21g carbohydrate (0 sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch, 1/2 fat.
Reviews for Garlic Ginger Beef
"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!"
"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."
"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"
"My family loved the dish but would like to see more sauce. So the next I make it we will double the sauce."
"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."
"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"
"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"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.