Ginger-Soy Beef Stir-Fry

Tender strips of lean sirloin beef and crisp cabbage quickly stir-fried in a savory ginger-soy sauce, served over fluffy brown rice for a fresh and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $6.34/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Calorie

Tags

• quick
• healthy
• savory
• fresh
• stir-fry
• one-pot

Ingredients

• 1 pound sirloin steak (trimmed, thinly sliced against the grain)
• 1 tablespoon cornstarch
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon olive oil
• 4 cup shredded cabbage (shredded)
• 2 carrots (julienned or shredded)
• 1 bell pepper (thinly sliced)
• 2 cup brown rice (quick-cooking, prepared)

Instructions

1. In a medium bowl, toss the sirloin steak slices with cornstarch until coated. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, grated fresh ginger, and minced garlic to create the stir-fry sauce.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes until lightly browned. Remove beef from the skillet and set aside.
3. Add the shredded cabbage, carrots, and bell pepper to the same skillet. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
4. Return the beef to the skillet. Pour in the prepared ginger-soy sauce and stir to coat all ingredients. Cook for another 1-2 minutes until the sauce thickens slightly.
5. Serve the stir-fry immediately over prepared quick-cooking brown rice.

Nutrition (per serving)

• Calories: 438
• Protein: 27.5 g
• Carbohydrates: 38.6 g
• Fat: 18.9 g
• Fiber: 3.4 g
• Sodium: 625 mg
• Saturated Fat: 6.6 g
• Sugar: 4.9 g
• Cholesterol: 89 mg