Garlic Ginger Beef Recipe

Name: Garlic Ginger Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons reduced-sodium soy sauce, divided; 1 tablespoon balsamic vinegar; 1-1/2 teaspoons minced garlic, divided; 1 teaspoon brown sugar; 3 teaspoons minced fresh gingerroot; 1 pound beef top sirloin steak, cut into 1/4-inch strips; 2 teaspoons cornstarch; 1/2 cup beef broth; 2 tablespoons ketchup; 2 tablespoons sherry or white wine vinegar; 1 tablespoon steak sauce; 1/8 teaspoon cayenne pepper; 4 teaspoons canola oil, divided; 2 large sweet red peppers, cut into 1-inch pieces; 6 green onions, cut into 2-inch pieces; 8 ounces fresh snow peas; Hot cooked rice, optional

Servings: persons

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

1
In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside.
2
In a
3
or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons reduced-sodium soy sauce, divided, 1 tablespoon balsamic vinegar, 1-1/2 teaspoons minced garlic, divided, 1 teaspoon brown sugar, and more.

Yes, Garlic Ginger Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Ginger Beef

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