ginger-beef stir fry with rice

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Servs: 8  

"Beef stir-fried with assorted vegetables and seasoned with a ginger-soy sauce. Serve over rice."

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

•   1/4 cup canola oil, divided 1/4 cup canola oil, divided
•   2 garlic cloves, minced 2 garlic cloves, minced
•   1 tablespoon grated gingerroot 1 tablespoon grated gingerroot
•   1/4 cup light soy sauce 1/4 cup light soy sauce
•   1/8 teaspoon dried pepper flakes (optional) 1/8 teaspoon dried pepper flakes (optional)
•   1 large red bell pepper, cut into thin strips 1 large red bell pepper, cut into thin strips
•   1 1/2 cups sugar snap peas or snow peas 1 1/2 cups sugar snap peas or snow peas
•   2 pounds boneless sirloin steak, about 3/4-inch thick, trimmed 2 pounds boneless sirloin steak, about 3/4-inch thick, trimmed
•   1 1/2 cups sliced mushrooms 1 1/2 cups sliced mushrooms
•   6 cups hot cooked long grain rice 6 cups hot cooked long grain rice
•   1 1/2 cups matchstick-cut carrots 1 1/2 cups matchstick-cut carrots
•   1 tablespoon cornstarch 1 tablespoon cornstarch
•   1 large onion, sliced 1 large onion, sliced

Instructions

1. 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 one tablespoon 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 tablespoon canola oil. When hot, add carrots, onion, bell pepper, mushrooms and garlic, and stir-fry 3 minutes or until tender-crisp.
   5. Add soy mixture, beef, snap peas and pepper flakes, if desired, to vegetables in skillet. Cook 1-2 minutes, stirring constantly, or until sauce thickens. Serve over hot rice.

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