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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.0
  • Total Fat: 9.1 g
  • Cholesterol: 99.9 mg
  • Sodium: 947.0 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 36.2 g

View full nutritional breakdown of Stir Fry Beef calories by ingredient
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Stir Fry Beef

Submitted by: SANDYLM

Introduction

Recipe is from onceamonthmom.com January 2012 menu. I have tweaked it to make 2 dinners. Each dinner serves 4 people and each serving is 4 ounces each. The ingredient list below is from the website http://simplyrecipes.com/recipes/stir_fry_
ginger_beef/ Double the ingredients for 2 dinners.
Recipe is from onceamonthmom.com January 2012 menu. I have tweaked it to make 2 dinners. Each dinner serves 4 people and each serving is 4 ounces each. The ingredient list below is from the website http://simplyrecipes.com/recipes/stir_fry_
ginger_beef/ Double the ingredients for 2 dinners.

Number of Servings: 8

Ingredients

    Marinade
    2 Tbsp unseasoned rice vinegar
    5 Tbsp soy sauce
    1 Tbsp honey
    1 Tbsp peeled, grated fresh ginger
    1 teaspoon chile pepper flakes
    1 teaspoon ground cumin
    Beef and stir-fry
    1 1 1/4 to 1 1/2 lb top sirloin steak
    1 Tbsp corn starch
    2 Tbsp vegetable oil (preferably peanut)
    1 Tbsp sesame oil (optional)
    3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
    2 cloves garlic, thinly sliced
    2-3 hot chiles, preferably red serranos, seeded, sliced
    1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
    1/2 cup loosely packed, chopped cilantro

Directions

1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2 In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.
4 Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl. 5 When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

Serving Size: Makes 8 4 oz portions if you double the ingredients.

Number of Servings: 8

Recipe submitted by SparkPeople user SANDYLM.






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