Sunday, January 16, 2011

Ginger Beef Stir Fry



I love making stir fry.  It is a great way to clean out your refrigerator.

We made this recipe with ribeye vs. sirloin because it is what we had in the freezer.

I do not like red peppers, which the original recipe called for, so I added more broccoli and carrots.  Use whatever you have at home: mushrooms, peppers, onions. etc.  You can make this with chicken instead of beef or even make it vegetarian and leave out the meat all together.  Once you have the basic ingredients on hand this is an easy go to meal during the week.

We added the chopped peanuts and they gave it a great texture.

When using green onions I typically use the whole thing, green and white parts.  We were fortunate enough to have some fresh garlic grown in my father-in-laws garden.  Have I ever mentioned I love garlic:)

I topped mine with a little extra soy sauce and some sriracha (thai hot sauce).



I used basmati rice as a side.

Just a few pics of our sweet dogs.  Jackson is always trying to get some love/attention even while we eat.  Tini is always looking for food.  She pretends she could care less that you are sitting there eating, all the while hoping that maybe something will fall off your plate.





Ginger Beef Stir Fry
Source: Annie's Eats

Ingredients:

  • 1 tsp. cornstarch
  • 1/4 cup cold water
  • 3 tbsp. plum sauce
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. low sodium soy sauce
  • 1/4 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 1/2 cup small broccoli florets
  • 1 carrot, peeled and cut
  • 4 green onions, chopped
  • 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.  Next add, plum sauce, ginger, soy sauce, and red pepper flakes.  Stir and set aside.

In a large skillet or wok cook steak strips over medium high heat until no longer pink.  Remove to a plate and set aside, draining excess fat from the skillet if necessary.  Add the oil to the skillet and heat through.  Add the red pepper, carrots, and broccoli (or any vegetables of your choice) 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 and serve over rice.

Sprinkled with sesame seeds.

No comments:

Post a Comment