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Name: Crispy Ginger Beef Stir Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: MARINADE; 2 tablespoons Rice wine vinegar; 5 tablespoons Soy sauce; 1 tablespoon Honey; 1 tablespoon minced ginger; 1/2 teaspoon Cumin; 1/4 teaspoon Red pepper flakes; MAIN INGREDIENTS; 1.5 lbs. Sirloin Or Flank Steak; 2-3 tablespoons Corn starch; 4 tablespoons Olive oil; 1 head Broccoli cut into florets; 2 cups Sugar Snap Peas; 1 tablespoon toasted sesame seeds optional for serving; SAUCE; 4 cloves garlic minced; 4 teaspoons ginger minced; 1 teaspoon toasted sesame seed oil; 2 tablespoons rice wine vinegar; 1/4 tsp Red pepper flakes; 1 tablespoon fresh orange juice; 1/4 cup Soy sauce; 1 tsp fish sauce; SLURRY for thickening; 2 teaspoons corn starch; 3 teaspoons cold water

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INGREDIENTS

MARINADE
2 tablespoons Rice wine vinegar
5 tablespoons Soy sauce
1 tablespoon Honey
1 tablespoon minced ginger
1/2 teaspoon Cumin
1/4 teaspoon Red pepper flakes
MAIN INGREDIENTS
1.5 lbs. Sirloin Or Flank Steak
2-3 tablespoons Corn starch
4 tablespoons Olive oil
1 head Broccoli ; cut into florets
2 cups Sugar Snap Peas
1 tablespoon toasted sesame seeds ; optional for serving
SAUCE
4 cloves garlic minced
4 teaspoons ginger minced
1 teaspoon toasted sesame seed oil
2 tablespoons rice wine vinegar
1/4 tsp Red pepper flakes
1 tablespoon fresh orange juice
1/4 cup Soy sauce
1 tsp fish sauce
SLURRY for thickening
2 teaspoons corn starch
3 teaspoons cold water

Servings

INSTRUCTIONS

Remove excess fat from meat, and slice against the grain into thin strips. Place meat in a quart ziploc bag.

Combine marinade ingredients, stir well and pour over meat. remove excess air from bag, seal and squeeze bag to distribute marinade evenly over all the meat. Refrigerate 1-4 hours.

Combine all sauce ingredients, whisk together and set aside.

Remove marinated meat from fridge and drain marinade from the meat. place meat in a large bowl and add 3 tablespoons corn starch. Toss until all meat is coated evenly.

Heat large skillet over medium high heat, add 2TBS olive oil to the pan. Add meat in batches keeping it in a single layer, not overcrowding the pan. Sear the steak on the first side until it is very brown and slightly crisp (about 4 minutes ?? seems too long ??)

Flip and sear the other side until crisp and brown. When both sides are cooked, transfer to a plate and set aside. Continue process with remaining steak until all piece are cooked, adding more oil as needed.

In same skillet, (add 1 tbsp. more oil if needed) add broccoli and snap peas sauté until lightly browned and tender - about 5 minutes.

Remove veggies to plate with meat. Reduce heat to medium. Stir sauce ingredients and pour into the skillet. In a small dish combine corn starch and cold water, mix well to form slurry. Once sauce begins to bubble, slowly pour in the slurry WHILE STIRRING. Sauce should thicken quickly. Return steak and veggies to skillet, and toss to coat all with the sauce.

Serve over rice.

NOTES

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Crispy Ginger Beef Stir Fry

MARINADE
2 tablespoons Rice wine vinegar
5 tablespoons Soy sauce
1 tablespoon Honey
1 tablespoon minced ginger
1/2 teaspoon Cumin
1/4 teaspoon Red pepper flakes
 MAIN INGREDIENTS
1.5 lbs. Sirloin Or Flank Steak
2-3 tablespoons Corn starch
4 tablespoons Olive oil
1 head Broccoli cut into florets
2 cups Sugar Snap Peas
1 tablespoon toasted sesame seeds optional for serving
 SAUCE
4 cloves garlic minced
4 teaspoons ginger minced
1 teaspoon toasted sesame seed oil
2 tablespoons rice wine vinegar
1/4 tsp Red pepper flakes
1 tablespoon fresh orange juice
1/4 cup Soy sauce
1 tsp fish sauce
 SLURRY for thickening
2 teaspoons corn starch
3 teaspoons cold water

Remove excess fat from meat, and slice against the grain into thin strips. Place meat in a quart ziploc bag.

Combine marinade ingredients, stir well and pour over meat. remove excess air from bag, seal and squeeze bag to distribute marinade evenly over all the meat.  Refrigerate  1-4 hours.

Combine all sauce ingredients, whisk together and set aside.

Remove marinated meat from fridge and drain marinade from the meat. place meat in a large bowl and add 3 tablespoons corn starch.  Toss until all meat is coated evenly.
Heat large skillet over medium high heat, add 2TBS olive oil to the pan. Add meat in batches keeping it in a single layer, not overcrowding the pan. Sear the steak on the first side until it is very brown and slightly crisp (about 4 minutes ?? seems too long ??)
Flip and sear the other side until crisp and brown. When both sides are cooked, transfer to a plate and set aside.  Continue process with remaining steak until all piece are cooked, adding more oil as needed.
In same skillet, (add 1 tbsp. more oil if needed) add broccoli and snap peas sauté until lightly browned and tender - about 5 minutes.
Remove veggies to plate with meat.  Reduce heat to medium.  Stir sauce ingredients and pour into the skillet.  In a small dish  combine corn starch and cold water, mix well to form slurry.  Once sauce begins to bubble, slowly pour in the slurry WHILE STIRRING.  Sauce should thicken quickly.  Return steak and veggies to skillet, and toss to coat all with the sauce.
Serve over rice.

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Nutrition

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Serving Size: 1 Serving (981g)
Recipe Makes: 4 Servings

Calories: 569
Calories from Fat: 182 (32%)

Amt Per Serving		% DV

	Total Fat 20.2g	27 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 2.6g
Cholesterol 59.5mg		18 %
Sodium 493.4mg		17 %
Potassium 3927.1mg		103 %
Total Carbohydrate 48.4g		14 %
	Dietary Fiber 14g	56 %
	Sugars, other 34.4g
Protein 57g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 569

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