I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? —Deb Blendermann, Boulder, Colorado
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1/8 teaspoon ground ginger
- 1/2 pound boneless beef sirloin steak, thinly sliced
- 4-1/2 teaspoons cornstarch
- 1/2 cup reduced-sodium beef broth
- 1-1/2 teaspoons canola oil, divided
- 1 small green pepper, cut into chunks
- 1 small onion, cut into chunks
- 1 medium carrot, julienned
- 1/4 cup sliced celery
- 1 small zucchini, julienned
- 1/2 cup fresh snow peas
- 1/2 cup canned bean sprouts, rinsed and drained
- Hot cooked rice or linguine, optional
Directions
- In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
- In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
- In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through.
- Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.
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