Source: CanolaInfo Test Kitchen | Catégorie: Plats principaux, Sauté et friture

Ginger Beef Stir Fry with Rice

Canola oil is a great choice for high heat cooking.

Ginger Beef Stir Fry with Rice

INGRÉDIENTS

  • 2 lbs boneless sirloin, steak, about 3/4 inch thick, trimmed 1 kg
  • 1/4 cup sodium reduced soy sauce 60 mL
  • 1 Tbsp cornstarch 15 mL
  • 1 Tbsp grated gingerroot 15 mL
  • 1/4 cup canola oil, divided 60 mL
  • 1 1/2 cups matchstick-cut carrots 375 mL
  • 1 large onion, sliced 1
  • 1 large red bell pepper, cut into thin strips 1
  • 1 1/2 cups sliced mushrooms 375 mL
  • 2 garlic cloves, minced 2
  • 1 1/2 cups sugar snap peas or snow peas 375 mL
  • 1/8 tsp dried red pepper flakes .5 mL
  • 6 cups cooked long grain or converted rice 1.5 L

PRÉPARATION

  • 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 1 Tbsp (15 mL) 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 Tbsp (15 mL) canola oil. When hot, add carrots, onion, bell pepper, mushrooms and garlic, and stir-fry 3 minutes or until tender-crisp.
  • 5. Add snap peas, red pepper flakes and soy mixture. Cook for 1 minute. Return beef to wok and cook 1 minute, stirring constantly, or until sauce thickens. Serve over hot rice.
  • Tips: *Two for one recipe shortcut: Reserve 4 cups (1 L) cooked stir-fry mixture and 3 cups (750 mL) cooked rice to make Spicy Ginger-Beef & Rice Soup with Lime tomorrow.

RENDEMENT

8 servings.

PORTION

VALEUR NUTRITIVE

Per Serving

Calories370
Lipides11 g
Gras saturés0 g
Cholestérol50 mg
Glucides42 g
Fibres3 g
Protéines30 g
Sodium380 mg