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Ginger Beef Stir Fry

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You know as much as I love being in the kitchen cooking all sorts of things, there are those busy days that don’t include test cooking and all I want is something quick and easy to set my days at ease. I’m a big fan of making meals that don’t require a whole lot of time so I can make time for other things in life. Says the moderation queen LOL! Anyways, this dish should only take 20 minutes including prep work. Get your rice cooking first so that by the time you’re done with the meat, it’s ready to go.

GingerBeefStirFry

Make it spicy with some red pepper flakes when cooking or add Sriracha in the end. Feel free to use chicken or shrimp instead if you prefer. These are such universal flavors that it will go with anything even if you’re vegan/vegetarian and want to use tofu or a bunch of different veggies. The options are endless so make it exactly how you want it!

INGREDIENTS
serves 6
1.25 – 1.5 pounds sirloin tip side steak
1/2 cup low-sodium soy sauce
3 tablespoons cooking sherry
3 tablespoons dark brown sugar
2 tablespoons arrowroot powder (or cornstarch)
1 1/2 tablespoons fresh minced ginger
8 oz bag snow peas
1 large carrot, shredded
7 green onions, chopped
Olive oil

Slice the meat very thin against the grain and place in a large glass bowl. In another bowl whisk together the soy sauce, sherry, dark brown sugar, arrowroot powder and ginger. Pour half of the marinade over the meat and mix everything together really well.

Drizzle a couple tablespoons of olive oil in a large skillet over high heat and saute the snow peas and shredded carrot for two minutes. Remove them onto a plate and add the marinated meat spreading the meat evenly onto the skillet and half the green onions. Let it cook undisturbed for about two minutes then stir. Let it cook for a few more minutes until it’s a minute from being cooked through. Add the snow peas and shredded carrot back into the skillet with the meat, pour the remaining marinade, stir and let cook for one last minute. Garnish with the rest of the green onions.

Serve over jasmine rice.