Friday, January 14, 2011

Ginger Beef Stir Fry

1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¼ tsp. red pepper flakes
1 lb. boneless sirloin steak, cut into thin strips
1 tbsp. olive oil
1 tbsp. butter
1 red bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and cut in strips
3 green onions, chopped
2 cloves garlic, minced
Rice, for serving
Sesame seeds, for garnish (I forgot this)

In a small bowl, combine the cornstarch and water; whisk until smooth.  Stir in the plum sauce, ginger, soy sauce and red pepper flakes.  Set aside.

In a large skillet or wok over medium-high heat, heat olive oil and butter and cook the steak strips until no longer pink.  Remove to a plate and set aside, draining the excess fat from the skillet.  Add a little bit more oil to the pan and heat through.  Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes.  Mix in the green onion and garlic and cook just until fragrant, about 30 seconds.  Return the steak pieces to the pan.  Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Serve over rice and sprinkle with sesame seeds for garnish, if desired.  

Source: Allrecipies
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