Asian Ginger Beef and Vegetable Stir-Fry from the Public Health Cookbook by the Seattle & King County Public Health Cookbook—original source of recipe, public domain government resource
- Serves: 4
- 8 ounces beef top round steak
- ½ cup reduced-sodium beef broth
- 3 tablespoons reduced-sodium soy sauce
- 2 ½ teaspoons cornstarch
- 1 teaspoon sugar, white only
- 1 teaspoon grated fresh ginger
- non-fat cooking spray
- 1 ¼ pounds fresh asparagus spears, trimmed and cut into 2-inch pieces (3 cups), or 3 cups small broccoli florets
- 1 ½ cup sliced fresh mushrooms or (1 can mushrooms)
- 4 green onions, bias-sliced into 2-inch lengths (½ cup)
- 1 tablespoon cooking oil
- 2 cups hot, cooked rice (optional)
- Trim fat from beef. Thinly slice beef across the grain into bite-size strips then set aside.
- To make it easier to thinly slice, wrap beef in plastic wrap and place in the freezer for 30 minutes before slicing.
- In a small bowl, stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
- Spray wok or large skillet with nonfat cooking spray and raise heat to medium-high heat.
- Add asparagus or broccoli, mushrooms, and green onions.
- Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender.
- Remove vegetables and set aside, keep warm. Carefully add the oil to wok or skillet.
- Add beef; stir-fry for 2 to 3 minutes or until browned.
- Push the beef to the sides of the wok or skillet then add the sauce in the center.
- Cook and stir until thickened and bubbly. Return vegetables to the wok or skillet.
- Stir all ingredients together to coat with sauce and heat through. Serve immediately over hot cooked rice.