Garlic Ginger Beef

Name: Garlic Ginger Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 4 tablespoons reduced-sodium soy sauce, divided; 1 tablespoon balsamic vinegar; 1-1/2 teaspoons minced garlic, divided; 1 teaspoon brown sugar; 3 teaspoons minced fresh gingerroot; 1 pound beef top sirloin steak, cut into 1/4-inch strips; 2 teaspoons cornstarch; 1/2 cup beef broth; 2 tablespoons ketchup; 2 tablespoons sherry or white wine vinegar; 1 tablespoon steak sauce; 1/8 teaspoon cayenne pepper; 4 teaspoons canola oil, divided; 2 large sweet red peppers, cut into 1-inch pieces; 6 green onions, cut into 2-inch pieces; 8 ounces fresh snow peas; Hot cooked rice, optional

This stir-fry takes a little longer to prepare, since the meat has to marinate first—but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.

Ingredients

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

Directions

In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts

1 cup: 310 calories, 11g fat (3g saturated fat), 75mg cholesterol, 934mg sodium, 21g carbohydrate (0 sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch, 1/2 fat.

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Reviews

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Average Rating:

heidi186

May 28, 2012

My entire family loves this recipe! It's very quick and easy to make, and we usually have all of the ingredients on hand. I love the versatility of it. We will throw in just about any veggies we have handy. It's quite good with mushrooms and broccoli, too!
nblibrary

Jan 13, 2011

I liked this recipe, except I substituted different vinegars for what I had on hand. Even though it has a lot of ingredients it went together pretty quick. I am usually not a big fan of ginger but I like it in this recipe.
scubacas

Sep 23, 2010

I added the A1 sauce like someone suggested and I also doubled the sauce. It was very good and the sauce tangy--different flavor that I enjoyed
rich_conmay

Feb 1, 2010

My family loved the dish but would like to see more sauce. So the next I make it we will double the sauce.
Obermiller

Jan 7, 2010

I have made this twice now. I doubled the receipe and apparently added too much steak. Highly recommend using an A1 type sauce versus the Heinz 57 it definately makes a difference.
Flenner

Jul 16, 2008

This was really good. I served it over brown rice and added a salad for me and fruit cup for my picky husband and warm french bread and he was quite satisfied
Obermiller

Apr 7, 2008

A winner in my book and I am certainly far from a "seasoned cook". 5 out of 6 family members ate it with the sauce, I cut too much steak so ended up frying that seperately which worked well. THANKS