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Spicy Ginger Beef Stir-Fry

 Spicy Ginger Beef Stir-Fry
Ginger and red pepper flakes brings a little zip to this beef-and-veggie stovetop supper stirred up by our Test Kitchen staff.
3 ServingsPrep/Total Time: 20 min.


  • 2 teaspoons sugar
  • 1/2 teaspoon each cornstarch and ground ginger
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons sherry or beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon barbecue sauce
  • 1 teaspoon sesame oil
  • 1-1/2 cups julienned carrots
  • 1/2 cup sliced onion
  • 2 teaspoons canola oil
  • 12 ounces boneless beef top round steak, cut into thin strips
  • 2 garlic cloves, minced
  • 1/4 cup sliced green onion
  • Hot cooked rice, optional


  • In a bowl, combine the sugar, cornstarch, ginger, pepper and red
  • pepper flakes. Stir in the sherry or broth, soy sauce, barbecue
  • sauce and sesame oil; set aside. In a large nonstick skillet or wok,
  • stir-fry carrots and onion in hot canola oil until crisp-tender;
  • remove and set aside. In the same pan, stir-fry beef and garlic
  • until meat is no longer pink. Stir sauce mixture; stir into pan. Add
  • carrot mixture. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Garnish with green onions. Serve over rice if

2 of 2

Spicy Ginger Beef Stir-Fry (continued)

Directions (continued)

  • desired. Yield: 3 servings.
Nutritional Facts: One serving (1 cup) equals 254 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 502 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.