Ginger Beef Stir Fry

When I’m at school away from home and living with my three housemates, I find that the meat I cook with the most is chicken. After about 3 weeks of chicken dinners, I started to really crave beef. I had had this recipe bookmarked for a month, and I decided that it was about time I made it.

This stir fry is simple to make, and delicious. It also satisfied my craving, and I have a feeling I’ll be making it again soon ūüôā

Ginger Beef Stir Fry

Ingredients:

1 tsp. cornstarch
¬ľ cup cold water
3 tbsp. plum sauce
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¬ľ 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
1¬Ĺ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish


Directions:

In a small bowl, combine the cornstarch and water; whisk until smooth.  Stir 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 until no longer pink.  Remove to a plate and set aside, draining the excess fat from the skillet if necessary.  Add the oil to the pan and heat through.  Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes.  Mix in the green onion and garlic and cook just until fragrant, about 30 seconds.  Return the steak pieces to the pan.  Add the sauce to the pan, stirring well to coat everything.  Cook until slightly thickened, about 2 minutes more.  Stir in the peanuts.

Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.

 

Source: Annie’s Eats

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