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30-Minute Gingered Beef | Can't Stay Out of the Kitchen | this delicious #beef entree is ready in 30 minutes making it great for weeknight dinners. #Asian #glutenfree

Gingered Beef

Teresa Ambra
This tasty 30-minute Asian beef entree is made in a delicious soy sauce mixture with brown sugar, vinegar, sesame oil, sesame seeds, red pepper flakes and ginger. Great for weeknight dinners. Gluten free.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Beef, Main Dish
Cuisine Asian
Servings 12
Calories 433 kcal

Equipment

  • 2 large skillets
  • 1 grater
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • chop sticks to serve with, if desired

Ingredients
  

  • 2 1/4 lbs. sirloin steak or sizzlers cut in thin strips
  • 1 onion chopped
  • 4 miniature bell peppers seeded and sliced in rings
  • 3 cloves garlic minced
  • 2 cups matchsticks carrots or sliced carrots
  • 1/2 cup low sodium, gluten free soy sauce (I use Tamari-lite by San-J)
  • 1/4 cup apple cider vinegar
  • 2 tbsp. sesame oil
  • 1/4 cup avocado oil plus more for frying beef
  • 1/2 tsp. ground black pepper
  • 1/2 cup brown sugar loosely packed
  • 1 tsp. ginger
  • 1 cup cornstarch or as needed
  • 1/4 tsp. crushed red pepper flakes
  • 2 tbsp. sesame seeds plus more for sprinkling over the top
  • 3 cups hot, cooked rice or wild rice blend to serve with

Instructions
 

  • Slice sirloin steak or sizzlers into thin strips.
  • Coat with cornstarch.
  • Pour about ¼ to ½ cup of avocado oil into a hot skillet.
  • Fry beef in batches until crispy, about 5 minutes on each side.
  • Set aside.
  • Meanwhile, pour about ¼ cup of avocado oil in another skillet.
  • Add onions.
  • Sauté 2 minutes until transluscent.
  • Add carrots and bell peppers.
  • Sauté a few minutes.
  • Add garlic, ginger and red pepper flakes and sauté a few more minutes.
  • Finally, add soy sauce, cider vinegar, sesame oil, pepper, brown sugar and sesame seeds.
  • Reduce heat to low and cook until sauce thickens, about 10 minutes.
  • Combine cooked beef with sauce and stir until well combined.
  • Sprinkle with additional sesame seeds, if desired.
  • Serve over hot, cooked rice.

Notes

NOTE: I soaked the rice in water about 45 minutes before cooking.
 
NOTE: A very thin cut bottom round steak cut pre-cut about 1/8" or 1/16" thick for stir fry works really well for this recipe. The beef cooks very quickly and does not get tough.
 
NOTE: If you slice the beef too thickly, it will be too tough. The steak must be very thinly sliced in order to work. Be sure to cut slices across the grain so the beef will be more tender.
 
NOTE: You can also use a more tender cut of meat like sirloin sizzlers or tenderloin.
 
Recipe inspired from Lord Byron's Kitchen.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 433kcalCarbohydrates: 54gProtein: 26gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 613mgPotassium: 621mgFiber: 4gSugar: 12gVitamin A: 3896IUVitamin C: 14mgCalcium: 79mgIron: 3mg
Keyword Asian, beef, rice
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