Tuesday, May 17, 2011

Ginger Beef Stir-fry

Another recipe I picked up from Annie's Eats. This is my new "Go To" recipe. I made a few changes and instead of chopping my own veggies I used a frozen stir fry mix.

1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce
1 tbsp. grated fresh 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 pkg frozen stir fry mix containing some or all of the following: bell pepper, broccoli florets, carrot, and onion, thawed
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. 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 stir fry mix to the skillet and stir fry until crisp-tender, about 5 minutes. Mix in the 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.

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