Ginger Beef Stir-Fry
Instead of peeling and grating ginger at home, use Gourmet Garden™ Ginger Paste to make this quick and super flavorful stir-fry, complete with steak and veggies. Served with rice, it’s a homemade meal that’s better than takeout.
96% would make again
Total Time
55 minutes
55 min
Prep Time
40 minutes
40 min
Cook Time
15 minutes
15 min
Total Time
55 minutes
55 min
Prep Time
40 minutes
40 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons Gourmet Garden™ Ginger Stir-In Paste
- ½ teaspoon white pepper
- 1 flank steak (about 1 pound), thinly sliced against the grain
Sauce:
- ⅓ cup beef stock
- 2 tablespoons Gourmet Garden™ Ginger Stir-In Paste
- 2 tablespoons honey
- 1 ½ tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-fry:
- 2 tablespoons vegetable oil, divided
- 1 medium red bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 cup broccoli florets
- ½ teaspoon red pepper flakes, (optional)
- sliced scallion, for garnish
- 2 teaspoons sesame seeds, for garnish
- cooked rice, for serving
Nutrition Info
- Calories 444
- Fat 22g
- Carbs 23g
- Fiber 3g
- Sugar 13g
- Protein 38g
Estimated values based on one serving size.
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Preparation
- Make the marinade: In a large bowl, mix together the soy sauce, rice vinegar, sesame oil, brown sugar, Gourmet Garden™ Ginger Stir-In Paste, and white pepper until well combined. Add the steak and toss to coat. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
- Make the sauce: In a small bowl, whisk together the beef stock, Gourmet Garden™ Ginger Stir-In Paste, honey, soy sauce, and cornstarch until well combined. Set aside.
- Make the stir-fry: Remove the beef from the marinade and discard the marinade. In a large skillet, heat 1 tablespoon oil over high heat. Add the beef and sear until browned on all sides. Transfer the beef to a plate and set aside.
- Add the bell pepper, onion, and broccoli. Sauté for 3-5 minutes, or until vegetables are beginning to soften.
- Pour the sauce over the vegetables in the skillet. Stir constantly and bring to a boil over medium-high heat. Boil for 1 minute.
- Return the beef to the skillet, add the red pepper flakes, and cook for 3 minutes, or until the sauce thickens.
- Serve garnished with scallions and sesame seeds over cooked rice.
- Enjoy!