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Ginger Sirloin Strips Recipe
Ginger Sirloin Strips Recipe photo by Taste of Home

Ginger Sirloin Strips Recipe

Read Reviews (2)
3.33 2
Publisher Photo
"A wonderful blend of fruity flavors with just the right touch of ginger makes this fabulous stir-fry dish a winner with our family," writes Jill Cox of Lincoln, Nebraska. "I came up with the recipe one night while experimenting with ways to do something new with beef strips!"
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 7 servings

Ingredients

  • 1 can (14 ounces) pineapple tidbits
  • 1 can (11 ounces) mandarin oranges
  • 2 tablespoons cornstarch
  • 1-1/2 pounds beef top sirloin steak, cut into strips
  • 4-1/2 teaspoons minced fresh gingerroot
  • 1 tablespoon olive oil
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup thinly sliced green onions
  • Hot cooked rice

Nutritional Facts

1 serving (1 cup) equals 303 calories, 7 g fat (2 g saturated fat), 54 mg cholesterol, 60 mg sodium, 42 g carbohydrate, 2 g fiber, 19 g protein.

Directions

  1. Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside.
  2. In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice. Yield: 7 servings.
Originally published as Ginger Sirloin Strips in Simple & Delicious September/October 2006, p35

Nutritional Facts

1 serving (1 cup) equals 303 calories, 7 g fat (2 g saturated fat), 54 mg cholesterol, 60 mg sodium, 42 g carbohydrate, 2 g fiber, 19 g protein.

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

Reviews for Ginger Sirloin Strips(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 25, 2011

Awesome - my family loved it and we can't wait to have it again! This is a great dish!

MY REVIEW
Reviewed Dec. 2, 2008

Yum! I substituted left-over Thanksgiving turkey for the sirloin and modified the cooking instructions accordingly. I look forward to using the sirloin next time.

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