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Garlic Ginger Beef

This stir-fry takes a little longer to prepare, since the meat has to marinate first—but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.
  • Total Time
    Prep: 15 min. + marinating Cook: 20 min.
  • Makes
    4 servings

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

Directions

  • 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.
  • 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.
Nutrition Facts
1 cup (calculated without rice): 310 calories, 11g fat (3g saturated fat), 75mg cholesterol, 934mg sodium, 21g carbohydrate, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch, 1/2 fat.
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