thedailygourmet Recipe ∞ Ginger Beef Stir-Fry

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Ingredients

• ½ cup vegetable broth
• ⅓ cup low-sodium soy sauce
• 2 tablespoons honey powder (such as Savory Spice®)
• 2 tablespoons minced fresh ginger
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1 pinch red pepper flakes
• 1 tablespoon vegetable oil
• 1 pound skirt steak, thinly sliced on the diagonal
• ½ teaspoon salt
• 2 (14.5 ounce) packages frozen stir-fry vegetables

Cooking Directions

1. Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
2. Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts

• calories189.2
• carbohydrateContent11.6 g
• cholesterolContent25.2 mg
• fatContent11.6 g
• fiberContent0.5 g
• proteinContent15.1 g
• saturatedFatContent2.9 g
• sodiumContent1083.7 mg
• sugarContent0.8 g