Monday, January 31, 2011

Ginger-Beef Stir Fry

This recipe actually calls for tofu, but my husband would NEVER go for that, so I am substituting beef.

Serves 4-6

2 tbsp extra virgin olive oil
2 cups mushrooms, sliced
2 tbsp fresh ginger, grated
1/2 medium yellow onion, peeled and cut into half circles
2 1/2 cups fresh or frozen broccoli
1 carrot, cut into thin strips
1 rib celery, peeled and cut into 1/2 inch pieces
2 generous handfuls snow peas
6 oz sirloin beef (substituted for 6 oz low-fat tofu), cubed
dash salt
Hot cooked rice

1.  In a wok, heat extra virgin olive oil and add onion, ginger and beef.  Saute for about three minutes over medium heat.

2.  Add mushrooms and cook until moister evaporates (about 3 minutes).

3.  Add broccoli, carrots, celery and snow peas, and stir for a few minutes.  Add the soy sauce, stirring frequently.

4.  Cook until beef is done to your liking.  Add salt to taste.  Eat with rice.

Recipe taken and modified from

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