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Gingered Beef and Red Peppers Stir Fry

Stir-fry is popular in Debbie Williams' Ashland, Ohio home. “My oldest son especially likes this one,” she writes. With its pleasant ginger flavor, sweet red peppers and bright green snap peas, it's easy to see why!
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil, divided
  • 1 beef flank steak (1 pound), cut into thin strips
  • 1 jar (8 ounces) whole baby corn, drained
  • 1/4 cup julienned sweet red pepper
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1/4 pound fresh sugar snap peas
  • 3 cups hot cooked rice

Directions

  • In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink.
  • Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts
1-3/4 cups: 377 calories, 12g fat (4g saturated fat), 48mg cholesterol, 618mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
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