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Ginger Beef Stir-Fry Recipe

Ginger Beef Stir-Fry Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 tablespoon plus 2 teaspoons cornstarch, divided
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • 4 teaspoons sugar
  • 2 teaspoons grated orange peel
  • 6 teaspoons canola oil, divided
  • 2 medium carrots, diagonally cut into thin slices
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Hot cooked rice

Directions

  • 1. Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange peel and remaining cornstarch until smooth.
  • 2. In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef.
  • 3. Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts

1 cup beef mixture: 334 calories, 14g fat (3g saturated fat), 69mg cholesterol, 928mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 38g protein.

Reviews for Ginger Beef Stir-Fry

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MY REVIEW
callmeindica19 53976
Reviewed Sep. 25, 2013

"Did the orange juice really work out? @Wasoongu"

MY REVIEW
wasoongu 131459
Reviewed Jun. 10, 2012

"The stars aren't showing up for me to rate this recipe, but I give it four stars. I made a batch for my dad and husband and they ate it all -- no leftovers. I added onion, garlic, and broccoli. And crushed red pepper. I also realized at the last minute that I didn't have any oranges, so I added about 1/4 cup orange juice. I did serve with the suggested side dish (zesty sugar snap peas) and they disappeared as well."

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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.