Garlic Ginger Beef

Name: Garlic Ginger Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 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

TOTAL TIME: Prep: 15 min. + marinating Cook: 20 min. YIELD: 4 servings.

This stir-fry takes a little longer to prepare, since the meat has to marinate first—but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.

Ingredients

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

Directions

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.

Nutrition Facts

1 cup (calculated without rice): 310 calories, 11g fat (3g saturated fat), 75mg cholesterol, 934mg sodium, 21g carbohydrate, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch, 1/2 fat.