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Stir-Fried Beef with Ginger-Carrot Sauce

Cooking Light
Stir-Fried Beef with Ginger-Carrot Sauce
Becky Luigart-Stayner
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Good, Solid Recipe

For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.

Yield: 4 servings (serving size: 1 1/4 cups steak mixture and 1/2 cup rice)

Ingredients

  • 12  ounces  flank steak, trimmed
  • 1  tablespoon  cornstarch
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  freshly ground white pepper
  • 1  tablespoon  peanut oil, divided
  • 1  large green bell pepper, chopped (about 1 1/2 cups)
  • 1  cup  thinly sliced carrot
  • 2  teaspoons  minced fresh ginger
  • 1  cup  fat-free, less-sodium chicken broth
  • 1  teaspoon  chile paste with garlic (such as sambal oelek)
  • 2  cups  hot cooked rice

Preparation

Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.

Nutritional Information

Calories:
290 (28% from fat)
Fat:
9g (sat 2.8g,mono 3.8g,poly 1.4g)
Protein:
21.5g
Carbohydrate:
29.6g
Fiber:
2.3g
Cholesterol:
26mg
Iron:
2.7mg
Sodium:
462mg
Calcium:
47mg
Katie and Leeann Chin, Cooking Light, APRIL 2006

Member Ratings and Reviews

5 stars

Kind of spicey but very good. I used bottle ginger and cooked it a lot longer to get the carrots soft enough.09/16/09

5 stars
mandivola
I really liked this dish. I added a shot of hoisin sauce with the broth and paste at the end. I used trimmed tender sirloin. The sauce thickened nicely. BTW, I don't keep peanut oil on hand so I used coconut oil instead to withstand the high heat. I served it with steamed green beans and it was great combo. The better the beef, the better the entire dish will be and I used an organic sirloin from an Amish country butcher shop.08/20/08