Ginger Beef Stir Fry
This ginger beef stir fry is a quick and easy weeknight recipe with juicy beef and tender-crisp veggies tossed with fresh ginger, lime, and soy sauce.
Servings: 4 servings
Ingredients
- 1½ tablespoons canola oil divided
- 12 ounces boneless top sirloin steak cut into thin strips
- salt and freshly ground black pepper to taste
- juice of 1 whole fresh lime
- 1 tablespoon freshly grated ginger or ½ teaspoon ground ginger
- 2 teaspoons low sodium soy sauce
- ½ tablespoon granulated sugar
- 16 ounces bag of frozen stir-fry vegetables
- 1 tablespoon fresh lime juice (optional)
- 2 green onions diagonally cut, green parts only
- Toasted sesame seeds
- crushed red pepper flakes to taste
Instructions
- Prep. Heat 1 tablespoon canola oil in a wok.
- Cook the beef. Season steak strips with salt and pepper; add to wok. Cook for 3 to 4 minutes or until browned on all sides, stirring frequently.
- In the meantime, prepare the sauce. In a mixing bowl, whisk together lime juice, ground ginger, soy sauce, and sugar; whisk until well combined. Remove the wok from the heat and stir in the prepared sauce. Transfer the steak to a plate.
- Cook the veggies. Wash or wipe down the wok. Heat the remaining canola oil in the wok. Add frozen veggies; cook for 5 minutes, stirring frequently.
- Put it all together. Stir in previously prepared steak and cook for 2 minutes, or until heated through. Remove from heat; drizzle with lime juice.
- Serve. Garnish with onions, sesame seeds, and crushed red pepper, and enjoy the beef stir fry over rice or noodles.
Nutrition
Serving: 1cup | Calories: 238kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 192mg | Potassium: 581mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5820IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 3mg
