Monday, June 13, 2011

Ginger Beef Stir-Fry

This is a very easy dish that has great flavor and doesn't taste like it is missing something authentic. I like making this dish with whatever veggies I have on hand. Just because you don't have carrots or peppers doesn't mean you can't make this dish. I just can't wait for my garden to bloom so I can just walk outside and get whatever I need! Hope you enjoy this dish as much as we do.

Ginger Beef Stir Fry
1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¼ tsp. red pepper flakes
1 lb. boneless sirloin steak, cut into thin strips
1 tbsp. vegetable
1 red bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish
1) In a small bowl, combine the cornstarch and water; whisk until smooth.  Stir in the plum sauce, ginger, soy sauce and red pepper flakes.  Set aside. (Ginger- I use veggie peeler to remove the skin then a microplane to shave/grate it) 
2) In a large skillet over medium-high heat, cook the steak strips until no longer pink.  Remove to a plate and set aside, draining the excess fat from the skillet if necessary.  Add the oil to the pan and heat through. 
3) Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes. 
4) Mix in the green onion and garlic and cook about 30 seconds.  Return the steak pieces to the pan.  
5) Add the sauce to the pan, stirring well to coat everything.  Cook until slightly thickened, about 2 minutes more.  Stir in the peanuts.

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