GINGER BEEF STIR-FRY (LOW FAT)
When you crave steak butnot the high fat and calories that go with it, try this stir-fry. Lean beef and crispy spring vegetables make up a full-flavor dinner you can toss together in minutes.
Provided by Crafty Lady 13
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. If using asparagus, cut asparagus into 2-inch pieces. Set aside.
- In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
- Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
- Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of work or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
- Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice.
GINGER BEEF STIR-FRY
This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.
Provided by thedailygourmet
Categories Main Dish Recipes Stir-Fry Beef
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g
GINGER BEEF STIR-FRY
This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.
Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.
GINGER BEEF
Make and share this Ginger Beef recipe from Food.com.
Provided by Pamela
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the marinade ingredients and add beef strips.
- Toss to coat well.
- Allow to marinade 30 minutes or overnight.
- In frying pan or electric wok, heat 2 tsp oil over medium heat.
- Stir fry beef mixture in oil 2-3 minutes or until browned.
- Remove from pan, and set aside.
- In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute.
- Add beef back to pan and stir fry 2 minutes.
- Mix cornstarch and water together and add to frying pan.
- Cook, stirring constantly, until sauce is thickened.
- Serve with rice or oriental noodles.
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BEEF AND GINGER STIR-FRY RECIPE | BON APPéTIT
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4.3/5 (36)Author Andy BaraghaniServings 4Estimated Reading Time 6 mins
- Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.
- Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.
- Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and ⅓ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.
- Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.
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- Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, cornstarch, 1½ tsp. soy sauce, and 1 tsp. sherry in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the beef is lightly coated.
- Combine hoisin sauce, ketchup, chile-garlic sauce (or Sriracha) to taste, and the remaining 1½ tsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
- Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add ginger and stir-fry until fragrant, about 10 seconds. Push the ginger to the sides of the pan and add the beef in an even layer. Cook, undisturbed, until the beef begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer the beef and onion mixture to a plate.
- Add green and red peppers and broth to the pan. Cover and cook over high heat until the peppers are bright green and red and almost all the liquid has been absorbed, about 1 minute. Return the beef and onion and any accumulated juices to the pan. Add the reserved sauce and stir-fry until the beef is just cooked through and the peppers are tender-crisp, 30 seconds to 1 minute. Remove the ginger, if desired.
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