Ginger Beef Stir-Fry

Ginger Beef Stir-Fry

"This quick stir-fry is so colorful and tasty, reports Linda Murray of Allenstown, New Hampshire. TIP: Vary the recipe by substituting chicken or other vegetables you have on hand, Linda suggests. The quickest version uses prepared veggies from our grocery store's salad bar."
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Ingredients

30 m servings
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Original recipe yields 4 servings

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Directions

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  1. In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
  2. In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.

Footnotes

  • Nutritional Analysis: 1 cup beef mixture (prepared with reduced-sodium soy sauce and 1 tablespoon oil; calculated without rice) equals 304 calories, 14 g fat (3 g saturated fat), 64 mg cholesterol, 368 mg sodium, 18 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Reviews

72
  1. 103 Ratings

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Most helpful positive review

Great suggestions from others on marinating the beef (soaked in Teriyaki for 1 hour before cooking) and on doubling the sauce (I would even triple the sauce). We freeze our ginger into chunks a...

Most helpful critical review

This was good but not great. It needs some zing. I tripled the sauce ingredients like some suggested. It is a little too much like Chinese take out IMO. Next time I may use a combo of hoisin and...

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Great suggestions from others on marinating the beef (soaked in Teriyaki for 1 hour before cooking) and on doubling the sauce (I would even triple the sauce). We freeze our ginger into chunks a...

This was great - I realized just before it was time to be served that there wasn't enough sauce so I quickly doubled it and that worked great. I upped the cornstarch to a tablespoon instead of a...

This was good but not great. It needs some zing. I tripled the sauce ingredients like some suggested. It is a little too much like Chinese take out IMO. Next time I may use a combo of hoisin and...

my husband and i both loved this recipe!! the sauce was great! i didn't have fresh ginger so i just used ginger powder and it was still yummy! had to sub a couple veggies as i was out - but i t...

Doubled the garlic, upped the veggies a little, and used a tablespoon of hot chili sauce instead of red pepper flakes. This was absolutely delicious! This will be my standard stir-fry recipe f...

This was very tasty and flavourful. I added celery and green beens to the vegetable mixture, a pinch of salt and a teaspoon of sugar. I also doubled the amount of plum sauce. The recipe is a kee...

I'd give this 4.5 stars if I could. I marrinated the sliced beef for a couple of hours in one batch of sauce (minus corn starch) then drained before stir frying. Used our favorite stir fry veg...

This was a nice change from my usual stir fry, which doesn't include the sweet plum sauce and the salty peanuts. I followed someone else's suggestion for plum sauce substitution, combining apri...

This recipe is definitely going into our rotation as an excellent "go to" recipe. I followed the recipe fairly closely... Didn't have any plum sauce... Found out how to make enough to replace...

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