Ginger Beef Stir Fry
Ingredients
½ C. Beef stock (low sodium)
2 T. Hoisin sauce
2 T. Soy sauce
2T Rice vinegar
1T cornstarch
1lb. lean beef sliced thinly
2 T. cold pressed canola oil
1 T. grated gingerroot
2 cloves garlic minced
4 carrots, thinly sliced
2 green onions, thinly sliced
2 C. broccoli
2 T sesame seeds, toasted
Method
- Combine stock, hoisin sauce, soy sauce, vinegar and cornstarch. In a bowl, toss beef with ¼ cup of the mixture; let stand for 10 min.
- Heat half of the oil over high heat; stir-fry beef, until brown, set aside on plate.
- Add remaining oil to pan. Reduce heat to medium-high; stir fry ginger and garlic for 1 minute. Add carrots and ¼ C water; cover and steam for 4 minutes or until tender-crisp.
- Return meat to pan. Add remaining sauce; cook until thichened, about 2 minutes. Stir in onions and sesame seeds.
* I use leftover roast beef and skip the first two steps as well as the 1st Tablespoon of oil. I still use the full amount of liquid.
Makes 4 servings Nutritional Value; 28g pro., 20g. carb., 3g. fibre
