Name: Garlic Ginger Beef
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Garlic Ginger Beef

1. 4 tablespoons reduced-sodium soy sauce, divided -

2. 1 tablespoon balsamic vinegar -

3. 1-1/2 teaspoons minced garlic, divided -

4. 1 teaspoon brown sugar -

5. 3 teaspoons minced fresh gingerroot -

6. 1 pound beef top sirloin steak, cut into 1/4-inch strips -

7. 2 teaspoons cornstarch -

8. 1/2 cup beef broth -

9. 2 tablespoons ketchup -

10. 2 tablespoons sherry or white wine vinegar -

11. 1 tablespoon steak sauce -

12. 1/8 teaspoon cayenne pepper -

13. 4 teaspoons canola oil, divided -

14. 2 large sweet red peppers, cut into 1-inch pieces -

15. 6 green onions, cut into 2-inch pieces -

16. 8 ounces fresh snow peas -

17. Hot cooked rice, optional -

How to cook deliciously - Garlic Ginger Beef

1. Stage

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. Stage

In a large nonstick skillet 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.