Ginger Beef Stir Fry
2 Tbsp unseasoned rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon chili pepper flakes
1 teaspoon ground cumin
Beef and stir-fry
1 1/2 pounds top sirloin steak
1 Tbsp cornstarch
2 Tbsp peanut oil
1 Tbsp sesame oil
4 green onions; cut into ½” diagonal cuts
2 cloves garlic, thinly sliced
2 hot chilies, preferably red Serrano’s, seeded, sliced
1” of Fresh ginger, peeled, cut lengthwise into matchstick shapes
1/2 cup loosely packed, chopped cilantro
Slice the steak crosswise in ½” thick slices. Then cut each slice lengthwise into strips.
In a medium bowl, whisk together the marinade ingredients. Put the beef in the marinade and let it sit for at least 30 minutes, and up to 4 hours, in the refrigerator.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a thickener.
Heat the oil in a non-stick skillet or wok over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches (no larger than what can fit into the palm of your hand). Working in small batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a clean bowl.
When all of the beef is cooked, put the peppers and garlic into the pan and stir-fry 30-45 seconds. Add the cut ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the thickened cornstarch. Add the scallions and mix everything together. Cook for 1 minute.
Turn heat off and mix in the cilantro. Serve immediately.
Serve with or without steamed rice.
Nutrition Facts: (without rice) Calories: 306; Fat: 14.1g; Protein: 35.7g; Carbohydrates: 6.9g.