Gingered Beef Stir Fry

Diet.Chef's picture

Aug. 11, 2010


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
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