Ginger Beef Stir-Fry
A Uncategorized recipe with beef top round steak, beef broth, reduced-sodium soy sauce. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
Trim fat from beef.
beef top round steak(8 oz)beef broth(1/2 c) - 2
Partially freeze beef; thinly slice across the grain into bite size strips.
beef top round steak(8 oz)beef broth(1/2 c)green onions bias sliced into 1-inch lengths 1/2 c(4) - 3
Set aside.
- 4
For the sauce, in a small bowl, stir together the broth, soy sauce, cornstarch, sugar and ginger; set aside.
beef broth(1/2 c)reduced-sodium soy sauce(3 tbsp)cornstarch(2 1/2 tsp)sugar(1 tsp)grated fresh ginger(1/2 tsp)small broccoli flowerets(1 c) - 5
Spray a cold wok or large skillet with nonstick coating.
nonstick spray coating - 6
Preheat over medium-high heat.
- 7
Add asparagus, mushrooms, broccoli and green onions.
asparagus spears trimmed and cut in 1-inch long pieces 2 c(12 oz)sliced fresh mushrooms(1 1/2 c)small broccoli flowerets(1 c)green onions bias sliced into 1-inch lengths 1/2 c(4) - 8
Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender.
- 9
Remove from wok or skillet.
- 10
Carefully add the oil to wok or skillet.
- 11
Add beef and stir-fry for 2 to 3 minutes or until slightly pink in center.
beef top round steak(8 oz)beef broth(1/2 c) - 12
Push the beef from center of wok or skillet.
beef top round steak(8 oz)beef broth(1/2 c) - 13
Stir sauce; add to wok or skillet.
reduced-sodium soy sauce(3 tbsp) - 14
Cook and stir until thickened and bubbly.
- 15
Return vegetables to wok or skillet.
- 16
Stir in all ingredients together to coat with sauce; heat through.
reduced-sodium soy sauce(3 tbsp) - 17
Serve immediately with hot cooked rice.
hot cooked rice(2 c) - 18
Makes 4 servings.
- 19
Cal-325, CHO-57, Pro-16, Fat-3.
Rate this recipe
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Ginger Beef Stir-Fry
A Uncategorized recipe with beef top round steak, beef broth, reduced-sodium soy sauce. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
19 steps- 1
Trim fat from beef.
beef top round steak(8 oz)beef broth(1/2 c) - 2
Partially freeze beef; thinly slice across the grain into bite size strips.
beef top round steak(8 oz)beef broth(1/2 c)green onions bias sliced into 1-inch lengths 1/2 c(4) - 3
Set aside.
- 4
For the sauce, in a small bowl, stir together the broth, soy sauce, cornstarch, sugar and ginger; set aside.
beef broth(1/2 c)reduced-sodium soy sauce(3 tbsp)cornstarch(2 1/2 tsp)sugar(1 tsp)grated fresh ginger(1/2 tsp)small broccoli flowerets(1 c) - 5
Spray a cold wok or large skillet with nonstick coating.
nonstick spray coating - 6
Preheat over medium-high heat.
- 7
Add asparagus, mushrooms, broccoli and green onions.
asparagus spears trimmed and cut in 1-inch long pieces 2 c(12 oz)sliced fresh mushrooms(1 1/2 c)small broccoli flowerets(1 c)green onions bias sliced into 1-inch lengths 1/2 c(4) - 8
Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender.
- 9
Remove from wok or skillet.
- 10
Carefully add the oil to wok or skillet.
- 11
Add beef and stir-fry for 2 to 3 minutes or until slightly pink in center.
beef top round steak(8 oz)beef broth(1/2 c) - 12
Push the beef from center of wok or skillet.
beef top round steak(8 oz)beef broth(1/2 c) - 13
Stir sauce; add to wok or skillet.
reduced-sodium soy sauce(3 tbsp) - 14
Cook and stir until thickened and bubbly.
- 15
Return vegetables to wok or skillet.
- 16
Stir in all ingredients together to coat with sauce; heat through.
reduced-sodium soy sauce(3 tbsp) - 17
Serve immediately with hot cooked rice.
hot cooked rice(2 c) - 18
Makes 4 servings.
- 19
Cal-325, CHO-57, Pro-16, Fat-3.
Rate this recipe
