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Asian Ginger Beef and Vegetable Stir-fry
Asian Ginger Beef and Vegetable Stir-fry

Category: Main Dish | Serves: 4

(109 ratings)

Nutrition Information:
Calories: 199
Protein: 18 g
Carbs: 14 g
Fat: 9 g
Saturated Fat: 2 g
Sodium: 498 mg
Fiber: 3 g

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Stir-fries are an easy and quick meal option - this stir-fry is full of yummy veggies and a savory sauce. Add some instant brown rice for a complete meal.
8 ounces beef top round steak
1/2 cup reduced-sodium beef broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon grated fresh ginger
Nonfat cooking spray
1 1/4 pounds fresh asparagus spears, trimmed and cut into 2-inch pieces (3 cups), or 3 cups small broccoli florets
1 1/2 cups sliced fresh mushrooms
4 green onions, bias-sliced into 2-inch lengths (1/2 cup)
1 tablespoon cooking oil
1 Trim fat from beef. Thinly slice beef across the grain into bite-size strips then set aside. To make it easier to thinly slice, wrap beef in plastic wrap and place in the freezer for 30 minutes before slicing.
2 In a small bowl, stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
3 Spray wok or large skillet with nonfat cooking spray and raise heat to medium-high heat. Add asparagus or broccoli, mushrooms, and green onions.
4 Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables and set aside, keep warm.
5 Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until browned. Push the beef to the sides of the wok or skillet then add the sauce in the center. Cook and stir until thickened and bubbly.
6 Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce and heat through. Serve immediately over hot cooked brown rice if desired.

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