Beef Stir-Fry with Ginger
Serves 4 / In many cultures, beef is used as a flavoring, and a little goes a long way. This simple, satisfying mixture makes the most of beef’s hearty flavor amidst a generous helping of vegetables and whole grains. Vary the fresh produce according to what’s in season and your personal taste.
2 teaspoons sesame oil, divided
12 ounces thin-cut beef eye of round steak, cut into strips
1/2 medium onion, slivered
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1/2 cup plus 2 tablespoons vegetable broth
1 carrot, julienned
1/2 red bell pepper, sliced
2 cups sliced shiitake mushroom caps
1/4 cup low-sodium tamari
1/2 teaspoon red pepper flakes, or to taste
1/2 cup snow peas
1 8-ounce can bamboo shoots, drained
3 cups cooked brown rice or whole-grain noodles
1. Heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Quickly stir-fry meat about 2 minutes, then remove to a bowl. Meat will be slightly pink but will continue cooking. Don’t overcook.
2. Add 1 teaspoon sesame oil to wok, then onion, garlic, and ginger. Cook 3 minutes, stirring constantly. Add 2 tablespoons vegetable broth, carrot, peppers, and mushrooms. Cook 3 minutes more. Add remaining vegetable broth, tamari, red pepper flakes, snow peas, and bamboo shoots. Cook until snow peas are bright green. Turn off heat and stir in beef. Serve over warm brown rice or noodles.