Asian Ginger Beef

Name: Asian Ginger Beef
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Asian
Ingredients: 2 teaspoons cornstarch; 2 teaspoons dark sesame oil; 454 grams flank steak, thinly sliced; 2 Tbsps grated fresh ginger; 1 small clove garlic, chopped; 59 milliliters low-sodium beef broth; 59 milliliters low-sodium soy sauce; 1 mediums red bell pepper, cut into thin strips (about 1 cup); 4 servings Salt and pepper; 340 grams frozen Asian vegetable mix (such as broccoli, carrots, snow peas and water chestnuts); 1 Tbsp vegetable oil

Asian Ginger Beef

Need a gluten free and dairy free main course? Asian Ginger Beef could be a super recipe to try. This recipe makes 4 servings with 295 calories, 29g of protein, and 12g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have cornstarch, sesame oil, bell pepper, and a few other ingredients on hand, you can make it.

Instructions

Cook vegetable mix as package label directs.

Ingredients you will need

Mixed Vegetables

Warm vegetable oil in a large skillet over high heat.

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Vegetable Oil

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Frying Pan

Sprinkle steak with salt and pepper and add to skillet along with onion and bell pepper. Saut for 2 minutes.

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Salt And Pepper

Bell Pepper

Onion

Steak

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Frying Pan

Add garlic and ginger and saut 2 minutes longer.

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Garlic

Ginger

Stir in soy sauce, sesame oil and broth, bring to a boil and cook 2 minutes, stirring occasionally. Stir in mixed vegetables and toss well.

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Mixed Vegetables

Sesame Oil

Soy Sauce

Broth

In a small bowl, mix cornstarch with 2 tsp. water until smooth.

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Corn Starch

Water

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Bowl

Add to skillet and cook, stirring constantly, until thickened, about 1 minute.

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Frying Pan

Serve over rice, if desired.

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Rice

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Frying Pan

Bowl

Ingredients

Servings:

2teaspoons

cornstarch 2teaspoons

dark sesame oil 454grams

flank steak, thinly sliced 2Tbsps

grated fresh ginger 1small clove

garlic, chopped 59milliliters

low-sodium beef broth 59milliliters

low-sodium soy sauce 1mediums

red bell pepper, cut into thin strips (about 1 cup)4servings

Salt and pepper 340grams

frozen Asian vegetable mix (such as broccoli, carrots, snow peas and water chestnuts)1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc Blend. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.

Essay Chenin Blanc Blend

Old, bush-vine chenin blanc was used as the anchor of this wine and gives it its intense fruitiness and refreshing acidity. The viognier adds floral and spicy notes and a soft, appealing richness to the palate. Perfect with grilled seafood and chicken.