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Gingered Beef Stir Fry

Diet.Chef's picture
  Lean flank steak 1 Pound (1 Steak)
  Cornstarch 1 Teaspoon
  Grated lime rind 1⁄2 Teaspoon
  Chablis/Other dry white wine 1⁄4 Cup (4 tbs)
  Vegetable cooking spray 1
  Vegetable oil 1 1⁄2 Teaspoon, divided
  Minced peeled ginger root 1 Tablespoon
  Sliced green onions 1⁄2 Cup (8 tbs)
  Green pepper 1 Medium, cut into julienne strips
  Sweet red pepper 1 Medium, cut into julienne strips
  Sugar 2 Teaspoon
  Ground ginger 2 Teaspoon
  Papaya 1 Large, peeled, seeded and cut into 1/2 inch-thick slices
  Lime juice 2 Tablespoon

Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/4 inch-wide strips.
Combine cornstarch, lime rind, and wine in a small bowl; stir well, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil.
Heat at medium-high (375°) until hot.
Add steak strips and gingerroot; stir-fry 5 minutes.
Remove steak strips and gingerroot from wok; set aside.
Wipe wok dry with a paper towel.
Add sliced green onions, green pepper, and red pepper to wok; stir-fry 3 minutes.
Add steak strips and wine mixture; cook, stirring constantly, 1 to 2 minutes or until mixture is slightly thickened.
Remove mixture from wok, and keep warm.
Add remaining 1/2 teaspoon oil, sugar, and ground ginger to wok; stir well.
Add papaya slices, and drizzle with lime juice.
Gently stir-fry until papaya is glazed and thoroughly heated.
Arrange papaya slices in a spoke-pattern on a serving platter.
Spoon beef mixture in center.

Recipe Summary

Main Dish
Stir Fried

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Gingered Beef Stir Fry Recipe