Stir-Fried Beef with Ginger-Carrot Sauce

Stir-Fried Beef with Ginger-Carrot Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup thinly sliced carrot
  • 1 large green bell pepper, chopped (about 1 1/2 cups)
  • 1/8 teaspoon freshly ground white pepper
  • 2 cups hot cooked rice
  • 2 teaspoons minced fresh ginger
  • + 15 more ingredients
    • 1 teaspoon chile paste with garlic (such as sambal oelek)
    • 1 large green bell pepper, chopped (about 1 1/2 cups)
    • ½ teaspoon salt
    • 2 cups hot cooked rice
    • 1 tablespoon cornstarch
    • ½ teaspoon salt
    • 12 ounces flank steak, trimmed
    • 1 tablespoon cornstarch
    • 1 tablespoon peanut oil, divided
    • 12 ounces flank steak, trimmed
    • 1 tablespoon peanut oil, divided
    • 1/8 teaspoon freshly ground white pepper
    • 2 teaspoons minced fresh ginger
    • 1 cup thinly sliced carrot
    • 1 teaspoon chile paste with garlic (such as sambal oelek)

Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add rem...

View full recipe at My Recipes

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