Ginger Beef
Source of Recipe
chef Matt Voss, Duff's
List of Ingredients
1 pound flank steak, partially frozen, then sliced on the diagonal
into thin strips
4 tablespoons plus 1/2 teaspoon vegetable oil, divided
1 teaspoon soy sauce, divided
1 tablespoon plus 1/2 teaspoon cornstarch, divided
1 1/2 teaspoons salt, divided (see note)
20 matchstick-size strips peeled fresh ginger (from about a 3
1/2-inch piece of ginger)
10 cloves garlic, peeled and thinly sliced
1 (14.5-ounce) can straw mushrooms, drained
1 pound snow pea pods, strings removed
1 cup unsalted chicken broth (see note)
Hot cooked riceRecipe
Toss steak with 1/2 teaspoon oil, 1/2 teaspoon soy sauce, 1/2
teaspoon cornstarch and 1/2 teaspoon salt. Mix remaining 1 tablespoon
cornstarch with 6 tablespoons of water; set aside.
Place a wok or large skillet over high heat. Heat 2 tablespoons oil
in wok. Add steak; stir-fry until cooked to medium-well doneness.
Remove steak from wok; set aside. Pour the remaining 2 tablespoons
oil into hot wok. Immediately add ginger, garlic, mushrooms, pea
pods, remaining 1 teaspoon salt and remaining 1/2 teaspoon soy sauce.
Stir; add chicken broth. When broth boils, return steak to wok. Stir
cornstarch mixture; add to wok. Cook, stirring, until broth returns
to a boil and thickens slightly. Serve immediately over rice.
PER SERVING (based on 6 servings): 342 calories; 20.5g fat (54
percent calories from fat); 6g saturated fat; 54mg cholesterol; 27g
protein; 13.5g carbohydrate; 3g sugar; 4g fiber; 1,000mg sodium; 58mg
calcium; 521mg potassium.
Note: If you use salted broth, you may want to omit the salt.
Serves 4-6.
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