Peanut Ginger Beef Stir-Fry Recipe

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Peanut Ginger Beef Stir-Fry Recipe
Peanut Ginger Beef Stir-Fry Recipe photo by Taste of Home
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Peanut Ginger Beef Stir-Fry Recipe

Read Reviews
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Publisher Photo
”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”—Linda Murray, Allenstown, New Hampshire
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 1/4 cup plum sauce
  • 1 tablespoon grated fresh gingerroot
  • 1 tablespoon soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless beef sirloin steak, cut into thin 2-inch strips
  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, julienned
  • 1-1/2 cups fresh broccoli florets
  • 2 medium carrots, thinly sliced
  • 4 green onions, chopped
  • 1 teaspoon minced garlic
  • 3 tablespoons salted peanuts, chopped
  • Hot cooked rice, optional
  • 2 tablespoons sesame seeds, toasted

Directions

In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve with rice if desired. Sprinkle with sesame seeds. Yield: 4 servings.
Originally published as Ginger Beef Stir-Fry in 1-2-3 Meal Planner 2009, p62

Nutritional Facts

1 cup: 302 calories, 14g fat (3g saturated fat), 64mg cholesterol, 457mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 26g protein.

  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 1/4 cup plum sauce
  • 1 tablespoon grated fresh gingerroot
  • 1 tablespoon soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless beef sirloin steak, cut into thin 2-inch strips
  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, julienned
  • 1-1/2 cups fresh broccoli florets
  • 2 medium carrots, thinly sliced
  • 4 green onions, chopped
  • 1 teaspoon minced garlic
  • 3 tablespoons salted peanuts, chopped
  • Hot cooked rice, optional
  • 2 tablespoons sesame seeds, toasted
  1. In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
  2. In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve with rice if desired. Sprinkle with sesame seeds. Yield: 4 servings.
Originally published as Ginger Beef Stir-Fry in 1-2-3 Meal Planner 2009, p62

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keverwann User ID: 1807985 111094
Reviewed Aug. 27, 2013

"Made it with chicken and whatever veggies I had on hand and homemade plum sauce. It was too sweet for my taste; sweeter than teriyaki stir-fry."

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