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Gingered Beef and Red Peppers Stir Fry Recipe

Gingered Beef and Red Peppers Stir Fry Recipe

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!
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1-3/4 cup: 377 calories, 12g fat (4g saturated fat), 48mg cholesterol, 618mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Reviews for Gingered Beef and Red Peppers Stir Fry

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s_pants User ID: 174050 113182
Reviewed Apr. 2, 2012

"I used a frozen 24 oz. bag of stir-fry Asian style vegetables and followed the directions on the bag for cooking the vegetables. I also used ground ginger so that flavor was not as pronounced. I enjoyed it and would like to try it again with fresh ginger."

shirley Borgerding User ID: 5600962 59954
Reviewed Mar. 9, 2011

"this a very quick way to put a fancy delicious dinner on the table and get vegetables into a husband at the same time"

tnewell User ID: 4626032 59953
Reviewed Mar. 7, 2011

"Tastey! I didn't have snap peas so I used 1/2 a yellow onion & peas instead."

trixiejo302 User ID: 1553155 113181
Reviewed Jan. 17, 2011

"This is a delicious and easy recipe that my family loves. I usually make way more than the recipe calls for and there are NEVER and leftovers. It's a great alternative to calling ahead for Chinese take-out."

patriotsgrl User ID: 1783910 150575
Reviewed Jul. 14, 2010

"made this for dinner last night, omg this was soooo good!! next time when I make this I'm going to add water chestnuts and broccoli and triple the sauce to put over the rice. Very fast recipe to throw together."

rush2ohio User ID: 1864805 72517
Reviewed Jul. 12, 2010

"Have made this recipe many times and everyone loves it"

TSRatliff User ID: 2608177 123411
Reviewed Feb. 1, 2010

"Love this recipe! I've made it many times over. Sometimes I double the recipe and freeze the other half for later. It always comes out great."

dheseltine User ID: 3913520 57070
Reviewed Mar. 7, 2009

"one serving: 1 cup beef mixture with 3/4 cup rice

Calories: 377
Fat: 12g
Saturated Fat: 4g
Cholesterol: 48g
Sodium: 618mg
Carbohydrate: 41g
Fiber: 2g
Protein 25g"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.