ginger beef stir-fry

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Servs: 4  Prep: 10m  Cook: 20m  

"This quick stir-fry is so colorful and tasty, reports Linda Murray of Allenstown, New Hampshire. TIP: Vary the recipe by substituting chicken or other vegetables you have on hand, Linda suggests. The quickest version uses prepared veggies from our grocery store's salad bar."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 medium sweet red pepper, julienned 1 medium sweet red pepper, julienned
•   2 medium carrots, thinly sliced 2 medium carrots, thinly sliced
•   1 teaspoon cornstarch 1 teaspoon cornstarch
•   1/4 cup cold water 1/4 cup cold water
•   1/4 teaspoon crushed red pepper flakes 1/4 teaspoon crushed red pepper flakes
•   1 teaspoon minced garlic 1 teaspoon minced garlic
•   1 tablespoon vegetable oil 1 tablespoon vegetable oil
•   1 pound boneless beef sirloin steak, cut into thin 2-inch strips 1 pound boneless beef sirloin steak, cut into thin 2-inch strips
•   3 tablespoons salted peanuts, chopped 3 tablespoons salted peanuts, chopped
•   1/4 cup plum sauce 1/4 cup plum sauce
•   2 tablespoons sesame seeds, toasted 2 tablespoons sesame seeds, toasted
•   Hot cooked rice Hot cooked rice
•   1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
•   4 green onions, chopped 4 green onions, chopped
•   1 tablespoon soy sauce 1 tablespoon soy sauce
•   1 1/2 cups fresh broccoli florets 1 1/2 cups fresh broccoli florets

Instructions

1. 1. In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
   2. In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.

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Diane Giffin April 18

This is a must try! It was awesome! I would double the amount of sauce and add some Sake to balance out the flavours.

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