The posts may be plentiful around here, but truthfully, I’ve been in a bit of a cooking rut lately. This time of year, I can’t get enough of soups, pot pies, pasta and roasts for dinner, but though my husband would disagree, most of us get tired of heavy, hearty meals after a while.
So, last week I introduced a little variety to our plates with this light but flavorful stir fry made with sirloin steak, fresh ginger, red pepper, carrots, broccoli and sweet plum sauce.
Piled high on top of fluffy, warm rice and sprinkled with a touch of toasted sesame seeds and salted peanuts, this dinner was a welcomed change in routine and a delicious dish to add to my rotation.
I know you will enjoy this scrumptious stir fry, too, and find it a fun dinner to make during a weekday, or with friends and family some weekend. It’s absolutely delicious and also makes for great hot or cold leftovers, so you can keep enjoying it again and again!
Ginger Beef Stir Fry
- 1 teaspoon cornstarch
- 1/4 cup cold water
- 1/4 cup plum sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 pound boneless beef sirloin steak cut into thin 2-inch strips
- 1 tablespoon vegetable oil
- 1 medium sweet red pepper julienned
- 1 1/2 cups fresh broccoli florets
- 2 medium carrots thinly sliced
- 4 green onions chopped
- 1 teaspoon minced garlic
- 3 tablespoons salted peanuts chopped
- Hot cooked rice
- 2 tablespoons sesame seeds toasted
- In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
- In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.