Ginger Beef Stir Fry with Rice
Ingredients
- 2 lbs boneless sirloin, steak, about 3/4 inch thick, trimmed 1 kg
- 1/4 cup sodium reduced soy sauce 60 mL
- 1 Tbsp cornstarch 15 mL
- 1 Tbsp grated gingerroot 15 mL
- 1/4 cup canola oil, divided 60 mL
- 1 1/2 cups matchstick-cut carrots 375 mL
- 1 large onion, sliced 1
- 1 large red bell pepper, cut into thin strips 1
- 1 1/2 cups sliced mushrooms 375 mL
- 2 garlic cloves, minced 2
- 1 1/2 cups sugar snap peas or snow peas 375 mL
- 1/8 tsp dried red pepper flakes .5 mL
- 6 cups cooked long grain or converted rice 1.5 L
Instructions
- 1. Cut beef in half lengthwise and then cut crosswise into thin slices; set aside.
- 2. In a small bowl, combine soy sauce, cornstarch and ginger. Stir until cornstarch dissolves. Set aside.
- 3. Heat a large skillet or wok over medium-high heat. Working in 3 batches, add 1 Tbsp (15 mL) of canola oil, coating bottom evenly. Add one-third of beef slices and cook 1 minute, until browned, stirring constantly. Remove from skillet and set aside. Repeat with remaining 2 batches.
- 4. Return skillet to medium-high heat; add remaining 1 Tbsp (15 mL) canola oil. When hot, add carrots, onion, bell pepper, mushrooms and garlic, and stir-fry 3 minutes or until tender-crisp.
- 5. Add snap peas, red pepper flakes and soy mixture. Cook for 1 minute. Return beef to wok and cook 1 minute, stirring constantly, or until sauce thickens. Serve over hot rice.
- Tips: *Two for one recipe shortcut: Reserve 4 cups (1 L) cooked stir-fry mixture and 3 cups (750 mL) cooked rice to make Spicy Ginger-Beef & Rice Soup with Lime tomorrow.
Yield
8 servings.
serving size
nutritional analysis
Per Serving
| Calories | 370 |
| Total Fat | 11 g |
| Saturated Fat | 0 g |
| Cholesterol | 50 mg |
| Carbohydrates | 42 g |
| Fiber | 3 g |
| Protein | 30 g |
| Sodium | 380 mg |
