Ginger Beef Stir fry- Light & Tasty
(originally made 8/20/2006)
Found a nice little package of beef round at the store that was stripped and marked "Great for Stirfrys!" Used the Recipe Finder, and came up with this one from L&T. Definitely a keeper. Although the cut of meat could have been more tender, the flavor was excellent. I didn't measure the hot pepper flakes, had some nice heat to it.
In addition to the carrots and onion, I also threw in a handful of sugar snap peas, a handful of julienned peppers and a can of sliced water chestnuts. With the extra veggies, I didn't need the rice as a side.
Ginger Beef Stir-fry
2 teaspoons sugar
1/2 teaspoon cornstarch and ground ginger (I used fresh ginger)
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons sherry or beef broth (I used beef broth)
2 tablespoons reduced-sodium soy sauce
1 tablespoon barbecue sauce
1 teaspoon sesame oil
1 1/2 cups julienned carrots (used the super tiny baby carrots)
1/2 cup sliced onion
2 teaspoons canola oil
12 ounces boneless beef top round steak -- cut into thin strips
2 garlic cloves -- minced
1/4 cup sliced green onion (didn't use)
Hot cooked rice -- optional
In a bowl, combine the sugar, cornstarch, ginger, pepper and red pepper flakes. Stir in the sherry or broth, soy sauce, barbecue sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry carrots and onion in hot canola oil until crisp-tender; remove and set aside. In the same pan, stir-fry beef and garlic until meat is no longer pink. Stir sauce mixture; stir into pan. Add carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with green onions. Serve over rice if desired. Yield: 3 servings.
NOTES : Nutritional Analysis: One serving (1 cup) equals 254 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 502 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein.
Source: Light & Tasty
Found a nice little package of beef round at the store that was stripped and marked "Great for Stirfrys!" Used the Recipe Finder, and came up with this one from L&T. Definitely a keeper. Although the cut of meat could have been more tender, the flavor was excellent. I didn't measure the hot pepper flakes, had some nice heat to it.
In addition to the carrots and onion, I also threw in a handful of sugar snap peas, a handful of julienned peppers and a can of sliced water chestnuts. With the extra veggies, I didn't need the rice as a side.
Ginger Beef Stir-fry
2 teaspoons sugar
1/2 teaspoon cornstarch and ground ginger (I used fresh ginger)
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons sherry or beef broth (I used beef broth)
2 tablespoons reduced-sodium soy sauce
1 tablespoon barbecue sauce
1 teaspoon sesame oil
1 1/2 cups julienned carrots (used the super tiny baby carrots)
1/2 cup sliced onion
2 teaspoons canola oil
12 ounces boneless beef top round steak -- cut into thin strips
2 garlic cloves -- minced
1/4 cup sliced green onion (didn't use)
Hot cooked rice -- optional
In a bowl, combine the sugar, cornstarch, ginger, pepper and red pepper flakes. Stir in the sherry or broth, soy sauce, barbecue sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry carrots and onion in hot canola oil until crisp-tender; remove and set aside. In the same pan, stir-fry beef and garlic until meat is no longer pink. Stir sauce mixture; stir into pan. Add carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with green onions. Serve over rice if desired. Yield: 3 servings.
NOTES : Nutritional Analysis: One serving (1 cup) equals 254 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 502 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein.
Source: Light & Tasty
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