GINGER BEEF STIR FRY RECIPE RECIPES

GINGER BEEF STIR-FRY RECIPE | ALLRECIPES

Ginger Beef Stir-Fry Recipe | Allrecipes image

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories Main Dishes Stir-Fry Beef

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

½ cup vegetable broth
? cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Steps:

Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, CarbohydrateContent 11.6 g, CholesterolContent 25.2 mg, FatContent 11.6 g, FiberContent 0.5 g, ProteinContent 15.1 g, SaturatedFatContent 2.9 g, SodiumContent 1083.7 mg, SugarContent 0.8 g

GINGER VEGGIE STIR-FRY RECIPE | ALLRECIPES

Ginger Veggie Stir-Fry Recipe | Allrecipes image

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
1?½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2?½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

Steps:

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Nutrition Facts : Calories 118.6 calories, CarbohydrateContent 8 g, FatContent 9.3 g, FiberContent 2.2 g, ProteinContent 2.2 g, SaturatedFatContent 1.5 g, SodiumContent 903.3 mg, SugarContent 2.5 g

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