Ginger Beef Stir Fry with Rice
- 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
- 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.
|Total Fat||11 g|
|Saturated Fat||0 g|
Spicy Ginger Beef & Rice Soup with Lime
Canola oil is the healthiest vegetable oil. It has no trans fats and the lowest saturated fat level of any commonly used vegetable oil.
Asian Noodle Salad
Adding fresh ingredients, such as ginger root and garlic, helps add flavor without adding sodium.
Chicken With Ginger and Cashews
This classic Cantonese stir-fry traditionally uses cashews that are deep fried. A healthier approach is to oven roast the nuts which brings out more flavor of the cashews. Young ginger is available mostly in the spring and summer and is more tender and milder in flavor than the regular ginger that is found year round. Young ginger is pale yellow and does not require peeling and has pink-tipped shoots. If you find young ginger, reduce the amount by half.