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Gingered Beef and Red Peppers Stir Fry

 Gingered Beef and Red Peppers Stir Fry
Stir-fry is popular in Debbie Williams' Ashland, Ohio home. “My oldest son especially likes this one,” she writes. With its pleasant ginger flavor, sweet red peppers and bright green snap peas, it's easy to see why!
4 ServingsPrep/Total Time: 20 min.


  • 1-1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil, divided
  • 1 beef flank steak (1 pound), cut into thin strips
  • 1 jar (8 ounces) whole baby corn, drained
  • 1/4 cup julienned sweet red pepper
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1/4 pound fresh sugar snap peas
  • 3 cups hot cooked rice


  • In a small bowl, combine sugar and cornstarch. Stir in the water, soy
  • sauce and 1 teaspoon oil until smooth; set aside. In a large
  • nonstick skillet or wok, stir-fry beef in remaining oil for 4-5
  • minutes or until no longer pink.
  • Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes
  • or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds
  • longer. Stir soy sauce mixture and add to the pan. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Serve with rice.
  • Yield: 4 servings.

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Gingered Beef and Red Peppers Stir Fry (continued)

Nutritional Facts: 1 cup beef mixture with 3/4 cup rice equals 377 calories, 12 g fat (4 g saturated fat), 48 mg cholesterol, 618 mg sodium, 41 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.