Monday, June 20, 2011

Ginger Beef Stir Fry

Summer vacation is finally HERE!!  To me, this means sleeping in, boating, traveling, laying by the pool, camping, running, and most importantly, cooking scrumptious meals!  I have been kind of on a health kick lately, due to too many end of the school year goodies, and wanted something that would contain both protein and vegetables.  Then it came to me!  What better way than a stir fry. 

Skimming through all of my saved recipes (and believe me when I say that there are a TON) I stumbled across this one. Right away I knew that I had found a winner! Not only did the picture of the stir fry look divine, but it just happened to contain all my favorite vegetables.  The great thing about this recipe is that you could always improvise to include the vegetables that you like.  You could also choose to serve this stir fry over any type of rice that you like.  I chose to set it on top of brown rice and it was delicious!

Ginger Beef Stir Fry
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1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce
1 tbsp. 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
3 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish

In a small bowl, combine the cornstarch and water; whisk until smooth. Next, whisk 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 to meet your taste (rare, medium, well-done). Remove the steak strips from heat and set aside in a small bowl, draining the excess fat from the skillet. Next, add the oil to the pan followed by the red pepper, broccoli and carrot pieces, stir frying until crisp-tender, about 5 minutes. After that, mix in the green onion and garlic and cook just until fragrant, about 30 seconds.  Return the steak strips to the skillet, followed by the plum sauce (may need to be whisked again) and continue to stir together until sauce begins to thicken to desired consistency.

Remove from heat and add the peanuts.

(Optional) Serve over rice and garnish with fresh sesame seeds.

Source: Annies Eats, originally from All Recipes


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