Mar 14
Ginger Beef Stir FryLeave a comment

Looking for a quick and flavorful weeknight meal, here is your ticket. If you want to make it even easier on yourself chop up all your veggies the night before! Like I said in my Cashew Chicken post, I have really been trying to up the veggies and stir fries are the perfect solution. This recipe comes together nicely and has the perfect amount of ginger flavor. Plum sauce may be a difficult ingredient to find, I was able to find it in the Japanese section of my grocery store. I am sure you could just stick to the ginger base and up the soy sauce in place of it if need be. Another option would be to use the stir fry baggies in the freezer section, the real star here is the delicious sauce!

Ginger Beef Stir Fry
(Printable Recipe)

What you’ll need:

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 or canola oil
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

What you’ll do:
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. In a large skillet or wok 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. Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes.

Mix in the green onion and garlic and cook just until fragrant, about 30 seconds. Return the steak pieces to the pan. Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts. Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.

Source: As seen on Annie’s Eats, previously on The Comfort of Cooking, originally from Allrecipes

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