Ginger Beef Stir-Fry recipe

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Ingredients

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Nutrition Info

189.2 calories
carbohydrate: 11.6 g
cholesterol: 25.2 mg
fat: 11.6 g
fiber: 0.5 g
protein: 15.1 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1083.7 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.

  2. Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

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