Stir Fry Ginger Beef
- 1 lb. lean round steak
- 1 Tbsp. peeled ginger, minced
- 2 garlic cloves, thinly sliced
- 1 Tbsp. soya sauce
- 1 Tbsp. sesame oil
- 2 carrots thinly sliced
- 1 cup broccoli flowerettes
- 1/4 lb. mushrooms, sliced
- 1 small zucchini, sliced
- 4 green onions, sliced
- 1/4 lb. snow peas
- 1 red pepper, sliced
- 1 Tbsp. cornstarch, mixed with water
- 2 Tbsp. water
Thinly slice beef (slightly frozen beef will slice into thin strips more easily). Cut the strips into 2 1/2 inches in lengths. Mix with ginger, garlic, soy sauce and sesame oil. Stir together until well mixed. Cover and refrigerate over night. Clean and chop the vegetables and set aside or place in plastic bags in the refrigerator.
Wipe the bottom of your wok with a dab of oil on paper towel. Heat. Add the beef mixture and stir fry for 1 minute. Add the carrots, and garlic and stir fry for 2 minutes. Add the remaining vegetables and stir fry 2 minutes longer. Stir in the cornstarch and water and heat until sauce is clear. Serve immediately with rice.
By Raymonde G. from North Bay, Ontario
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