Wednesday, January 5, 2011

Gingered Beef Stir Fry

Yields 5 servings

1 egg white
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 beef flank steak (1 lb), cut into thin strips
1 tablespoon vegetable oil
1/2 cup chopped green onions
2 tablespoons reduced-sodium soy sauce (or regular)
2 medium carrots, thinly sliced
1 medium zucchini, thinly sliced
1/4 pound fresh or frozen snow peas, thawed
Hot cooked rice

1.  In a large bowl, whisk egg white, cornstarch, sugar, ginger and pepper until smooth.  Add beef and toss to coat; set aside.

2.  In a large nonstick skillet, heat oil.  Saute onions for 1 minute or until crisp-tender.  Add beef; stir-fry for 6-7 minutes or until meat is browned and no longer pink.  Stir in soy sauce.  Add carrots, zucchini and peas; stir-fry for 4-5 minutes or until all vegetables are crisp-tender.  Serve over rice.

Recipe taken from:

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