Ginger Beef Stir-Fry Recipe

"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."


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  • Sauce:
  • 1/2 cup vegetable broth
  • 1/3 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
  • Stir-Fry:
  • 1 tablespoon vegetable oil
  • 1 pound skirt steak, thinly sliced on the diagonal
  • 1/2 teaspoon salt
  • 2 (14.5 ounce) packages frozen stir-fry vegetables
  • Directions

  • Prep
  • Cook
  • Ready In
    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.


    • Cook’s Note:
    • Regular honey can be used, but I prefer honey powder as it’s not sticky.

    Nutrition Facts

    Per Serving: 189 calories;11.6 g fat;11.6 g carbohydrates;15.1 g protein;25 mg cholesterol;1084 mg sodium.Full nutrition
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