Ginger Beef Stir-Fry
This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. —Taste of Home Test Kitchen
Ingredients
- 1 tablespoon plus 2 teaspoons cornstarch, divided
- 2 tablespoons water
- 1/4 teaspoon salt
- 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips
- 1 cup beef broth
- 2 tablespoons soy sauce
- 4 teaspoons sugar
- 2 teaspoons grated orange zest
- 6 teaspoons canola oil, divided
- 2 medium carrots, diagonally cut into thin slices
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes, optional
- Hot cooked rice
Directions
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1Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth.
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2In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef.
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3Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.
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