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Steak Stir-Fry
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Steak Stir-Fry
SUBMITTED BY:
Taste of Home's Fast Family Favorites
"No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. This is a free sample recipe of our Quick-Smart™ premium recipe collection. Taste of Home's Fast Family Favorites features 330 mouth-watering recipes most of which can be table-ready in 60 minutes or less. All 330 recipes interact seamlessly with Allrecipes' exclusive timesaving Quick-Smart™ tools. The complete Premium Collection is available by subscription only."
RECIPE RATING:
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(86)
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SERVINGS
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Servings
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METRIC
INGREDIENTS
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice
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DIRECTIONS
Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
Toss beef with garlic, ginger and pepper.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
© 2002 Reiman Media Group, Inc.
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REVIEWS
Reviewed on Feb. 12, 2004 by Loladear
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Loladear
Feb. 12, 2004
I make stir-fry alot and this tasted very average. The technique in this recipe tends to make for tougher steak. Next time I will cook the vegetables tender-crisp first while marinating the steak in ginger, garlic, pepper, dash of soy, oil, water, cornstarch and sherry. Then take out the vegies, cook the steak, put back the vegies and then pour bouillion mixed with water and cornstarch over everything. A dash of hoisin sauce or oyster sauce may liven the taste up a bit too. Marinating the steak with cornstarch, etc. will produce a more tender steak. Cook quickly with high heat.
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15 users found this review helpful
I make stir-fry alot and this tasted very average. The technique in this recipe tends to make...
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Reviewed on May 16, 2005 by
VORCHA
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VORCHA
May 16, 2005
To liven this up, I marinated the steak in ginger, hoisin sauce, garlic, red pepper flakes, dash of soy, oil, water, cornstarch and sherry while cooking the vegetables. Used low sodium soy sauce and used beef broth instead of the bouillon to cut the salt. To the vegetables, I added sliced mushrooms. broccoli, and water chestnuts to give this some variety. Added a can of oranges along with the juice for the finishing touch.
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7 users found this review helpful
To liven this up, I marinated the steak in ginger, hoisin sauce, garlic, red pepper flakes,...
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Reviewed on Nov. 6, 2004 by
Queen Of Short Cuts
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Queen Of Short Cuts
Nov. 6, 2004
GREAT FLAVOR BUT NEEDS A BIT OF TWEAKING! I read all the reviews, and it came out delicious, but...almost too salty even with being cautious! Here's my take on a very good recipe! #1. I'd say low sodium soy sauce is a MUST, and I cut the beef boullion in half too. #2. I used fresh garlic(2 huge cloves). I used fresh Ginger-(3 quarter sized slices (minced) I used fresh veggies! #3. I doubled the sauce as suggested. I used Pineapple juice for part of the water, and also added about 1/2 cu drained Pineapple Tidbits to the veggies as they cooked. #4. After adding the garlic/Ginger/pepper to the steak I poured a bit of the soy sauce mixture over the steak for about 20 min before I stir fried it. It really did make the steak tender and help meld the flavors! #5 - I diced up some Cashews and sprinkled them over the top before serving. Wow... it was very good, and the flavor in the steak was outstanding!!
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7 users found this review helpful
GREAT FLAVOR BUT NEEDS A BIT OF TWEAKING! I read all the reviews, and it came out delicious,...
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Reviewed on Oct. 6, 2003 by CINMAG6207
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CINMAG6207
Oct. 6, 2003
The recipe is absolutely excellent! I actually marinated the steak with a store bought spicy marinade. I used three different color peppers, two yellow onions, one zuccini and one can of spicy tomatoes. I fried the vegies in olive oil til they were half way done. (I actually didn't add the tomatoes til the very end) I made the sauce while they were cooking - I doubled it. Then since I didn't use the marinade suggested, I added the garlic clove, ginger and black pepper right to the vegies as they cooked (I only used 1/2 teaspoon ginger). I fried the steak in a separate frying pan while the vegies were cooking. Once the steak was half way done, I added the steak and sauce to the half way done vegies and cooked it all together til it was done. I served it over rice. It was absolutely outstanding!!!! It was the best stir fry I ever made!!!!!!!!!!! Thank you!!!!!!!!
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6 users found this review helpful
The recipe is absolutely excellent! I actually marinated the steak with a store bought spicy...
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Reviewed on Mar. 15, 2003 by
Elizabeth
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Elizabeth
Mar. 15, 2003
This tasted just like take out! It's a great sauce, and it's not too salty. I used snap peas, sprouts, onions and mushrooms as my vegetables. I will definitely make this again.
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5 users found this review helpful
This tasted just like take out! It's a great sauce, and it's not too salty. I used snap...
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Reviewed on Dec. 13, 2005 by DREAM
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DREAM
Dec. 13, 2005
I thought this was a good, easy, and quick stir-fry. I doubled the sauce like others suggested and I used frozen stir-fry veggies, which I thaw out in warm water so it doesn't water down my sauce and they also heat up much faster which avoids over cooking them. The flavor was good and the consistency of the sauce was perfect but it was a little on the salty side.
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4 users found this review helpful
I thought this was a good, easy, and quick stir-fry. I doubled the sauce like others...
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Reviewed on Jun. 2, 2003 by
Heather K.
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Heather K.
Jun. 2, 2003
I used different vegetables for this dish, but other than that I followed it exactly. The sauce was very good; I didn't think it was too salty at all. I think I will add some red pepper flakes next time, and maybe some pineapple chunks. We will have this again. Thanks!
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4 users found this review helpful
I used different vegetables for this dish, but other than that I followed it exactly. The...
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Reviewed on Jun. 2, 2003 by MASON204
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MASON204
Jun. 2, 2003
I've made many stir frys and this sauce appeared the most authentic. A little salty but it could have been the soy sauce or boullion I used. I added a good 3 cups of vegetables and there was plenty of sauce (a nice coating)!. The meat was flavourful as well with a nice ginger taste. I'll definitely make this recipe again!
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4 users found this review helpful
I've made many stir frys and this sauce appeared the most authentic. A little salty but it...
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Reviewed on Mar. 15, 2003 by DEPECHE
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DEPECHE
Mar. 15, 2003
Delicious! This stir-fry has a great ginger flavour - very subtle and not to overpowering. I used a frozen stir-fry veggie mix and it took me less than 20 minutes to make!
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4 users found this review helpful
Delicious! This stir-fry has a great ginger flavour - very subtle and not to overpowering. I...
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Reviewed on Jan. 29, 2003 by EFROGGY
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EFROGGY
Jan. 29, 2003
haven't tried the whole recipe...but the sauce works great!
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3 users found this review helpful
haven't tried the whole recipe...but the sauce works great!