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Garlic Ginger Beef Recipe

Garlic Ginger Beef Recipe

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


  • 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.

Nutritional Facts

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

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heidi186 User ID: 1661764 64547
Reviewed May. 28, 2012

"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!"

nblibrary User ID: 1703793 128167
Reviewed Jan. 13, 2011

"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."

scubacas User ID: 5298067 130703
Reviewed Sep. 23, 2010

"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"

rich_conmay User ID: 4811726 70220
Reviewed Feb. 1, 2010

"My family loved the dish but would like to see more sauce. So the next I make it we will double the sauce."

Obermiller User ID: 2372638 95301
Reviewed Jan. 7, 2010

"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."

Flenner User ID: 2160342 88336
Reviewed Jul. 16, 2008

"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"

Obermiller User ID: 2372638 135406
Reviewed Apr. 7, 2008 Edited Jan. 7, 2010

"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"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.