This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes.
- 3 tablespoons cornstarch, divided
- 2 tablespoons water
- 1/4 teaspoon salt
- 1-1/2 pounds beef top sirloin steak, thinly sliced into 3-inch strips
- 2 tablespoons vegetable oil, divided
- 3/4 cup thinly sliced carrots
- 3/4 cup beef broth
- 2 tablespoons soy sauce
- 2 teaspoons grated orange peel
- 1 teaspoon ground ginger
- Hot cooked rice
- In a large bowl, combine 2 tablespoons cornstarch, water and salt until smooth. Add beef; toss to coat.
- In a large skillet, stir-fry beef in batches in 1 tablespoon oil until meat reaches desired doneness; remove and keep warm. Stir-fry carrots in remaining oil for 5-6 minutes. Place remaining cornstarch in a bowl; stir in broth until smooth. add the soy sauce, orange peel and ginger. Return beef to skillet; stir in broth mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
Originally published as Ginger Beef Stir-Fry in Taste of Home Meals in Minutes Calendar Annual 2002, p5
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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