Gingered Beef Stir-Fry Recipe

4 1 1
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Gingered Beef Stir-Fry Recipe

Read Reviews
4 1 1
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"You won't feel deprived in any way when you make this delicious main dish," assures Grace Nicholson of Willow Grove, Pennsylvania. "The beef is tender and tasty, and the colorful vegetables keep a bit of their crunch."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 egg white
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 beef flank steak (1 pound), cut into thin strips
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 2 medium carrots, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1/4 pound fresh or frozen snow peas, thawed
  • Hot cooked rice

Directions

In a large bowl, whisk egg white, cornstarch, sugar, ginger and pepper until smooth. Add beef and toss to coat; set aside.
In a large nonstick skillet, heat oil. Saute onions for 1 minute or until crisp-tender. Add beef; stir-fry for 6-7 minutes or until meat is browned and no longer pink. Stir in soy sauce. Add carrots, zucchini and peas; stir-fry for 4-5 minutes or until all vegetables are crisp-tender. Serve over rice. Yield: 5 servings.
Originally published as Gingered Beef Stir-Fry in Taste of Home October/November 1998, p17

Nutritional Facts

1 cup: 240 calories, 10g fat (0 saturated fat), 47mg cholesterol, 246mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

  • 1 egg white
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 beef flank steak (1 pound), cut into thin strips
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 2 medium carrots, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1/4 pound fresh or frozen snow peas, thawed
  • Hot cooked rice
  1. In a large bowl, whisk egg white, cornstarch, sugar, ginger and pepper until smooth. Add beef and toss to coat; set aside.
  2. In a large nonstick skillet, heat oil. Saute onions for 1 minute or until crisp-tender. Add beef; stir-fry for 6-7 minutes or until meat is browned and no longer pink. Stir in soy sauce. Add carrots, zucchini and peas; stir-fry for 4-5 minutes or until all vegetables are crisp-tender. Serve over rice. Yield: 5 servings.
Originally published as Gingered Beef Stir-Fry in Taste of Home October/November 1998, p17

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chaki User ID: 1236084 47796
Reviewed Mar. 17, 2010

"first time i tried this recipe. got 2 thumbs up from husband and daughter. meat was tender. will definitely make again"

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