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Ginger Beef Stir Fry with Rice


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Ginger Beef Stir Fry with Rice


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Ginger Beef Stir Fry with Rice


  • Ready Time : 0 min




  • 2 lbs boneless beef steak, about 3/4 inch thick, trimmed 1 kg
  • 1/4 cup light soy sauce 60 mL
  • 1 Tbsp cornstarch 15 mL
  • 1 Tbsp grated gingerroot 15 mL
  • 1/4 cup canola oil, divided 60 mL
  • 1 1/2 cups matchstick-cut carrots 375 mL
  • 1 large onion, sliced 1
  • 1 large red bell pepper, cut into thin strips 1
  • 1 1/2 cups sliced mushrooms 375 mL
  • 2 garlic cloves, minced 2
  • 1 1/2 cups sugar snap peas or snow peas 375 mL
  • 1/8 tsp dried red pepper flakes .5 mL
  • 6 cups cooked long grain or converted rice 1.5 L



1 Cut beef in half lengthwise and then cut crosswise into thin slices; set aside.
2 In a small bowl, combine soy sauce, cornstarch and ginger. Stir until cornstarch dissolves. Set aside.
3 Heat a large skillet or wok over medium-high heat.
4 Working in 3 batches, add 1 Tbsp (15 mL) of canola oil, coating bottom evenly.
5 Add one-third of beef slices and cook 1 minute, until browned, stirring constantly.
6 Remove from skillet and set aside. Repeat with remaining 2 batches.
7 Add snap peas, red pepper flakes and soy mixture.
8 Cook for 1 minute. Return beef to wok and cook 1 minute, stirring constantly, or until sauce thickens.
9 Serve over hot rice.

Recipe Source: Canola Info

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