I am not a big fan of stir fry or beef. Ever since my mom would make sure we ate a minimum of 6 onion pieces out of the stir fry she would serve us, I think I have avoided it as much as possible.
That is until I realized you can actually get away with making a good one WITHOUT onions in it! A friend of ours served us this recipe from Annie’s Eats a while ago and it was fantastic! This is going on my menu plan rotation!
Ginger Beef Stir Fry
From Annie’s Eats
- 1 tsp. cornstarch
- ¼ cup cold water
- 3 tbsp. plum sauce
- 1 tbsp. grated fresh ginger
- 1 tbsp. low sodium soy sauce
- ¼ tsp. red pepper flakes
- 1 lb. boneless sirloin steak, cut into thin strips
- 1 tbsp. vegetable or canola oil
- 1 red bell pepper, seeded and sliced thin
- 1½ cups small broccoli florets
- 1 carrot, peeled and julienned
- 4 green onions, chopped (I leave them out!)
- 1 clove garlic, minced
- 3 tbsp. salted peanuts, chopped (optional)
- Rice, for serving
- Sesame seeds, for garnish
In a small bowl, combine the cornstarch and water; whisk until smooth. Stir in the plum sauce, ginger, soy sauce and red pepper flakes. Set aside.
In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink. Remove to a plate and set aside, draining the excess fat from the skillet if necessary. Add the oil to the pan and heat through. Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes. Mix in the green onion and garlic and cook just until fragrant, about 30 seconds. Return the steak pieces to the pan. Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts.
Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.