Serves 4
25 min
Quick Beef Ginger Stir-Fry
Recipe GLPR4f54951cf07e44
A quick and flavorful stir-fry featuring tender strips of sirloin beef marinated in a ginger-garlic sauce, combined with fresh vegetables and thickened with cornstarch for a glossy finish. Ready in 25 minutes, this gluten-free and dairy-free dish is perfect for weeknight dinners served over rice.
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Ingredients
½ cup beef broth
¼ teaspoon black pepper
2 tablespoons cornstarch
1 pound sirloin or flank steak, cut diagonally across the grain into thin strips
2 garlic cloves, minced
1 inch piece of fresh ginger, peeled and minced
2 tablespoons olive oil
3 tablespoons rice wine vinegar
16 ounces frozen stir-fry vegetables
Directions
In a large bowl or resealable plastic bag, combine the beef broth, black pepper, cornstarch, minced garlic, and minced ginger. Mix well until smooth and the cornstarch is fully dissolved. Add the sliced beef steak and gently toss to ensure all pieces are evenly coated with the marinade. Seal the bag or cover the bowl and refrigerate for at least 30 minutes.
Heat the olive oil in a large sauté pan or wok over medium-high heat until shimmering. Using tongs or a slotted spoon, remove the beef strips from the marinade, allowing excess liquid to drip back into the bowl. Reserve the marinade for later use.
Place the beef strips into the hot pan in a single layer and sear without stirring for about 1 minute, then flip each piece and sear the other side for another 1 minute. Stir occasionally to ensure even browning. The beef should be lightly browned on the outside; it will finish cooking with the vegetables.
Add the frozen stir-fry vegetables and the reserved marinade (including the vinegar that should be stirred into it first) to the pan with the beef. Stir everything together and cook for 5 to 10 minutes, stirring frequently, until the vegetables are tender-crisp and the sauce has thickened and turned glossy. The beef should reach an internal temperature of 145°F for a medium doneness. Serve immediately over cooked rice.
