Tested till perfect Ginger Beef Stir-Fry

Ginger Beef Stir-Fry

Serve with noodles.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    1/2 cup (125 mL) beef stock
    1/4 cup (50 mL) hoisin_sauce
    2 tbsp (25 mL) soy_sauce
    2 tbsp (25 mL) rice_vinegar
    1 tbsp (15 mL) cornstarch
    1 lb (500 g) top sirloin grilling steak, thinly sliced
    2 tbsp (25 mL) vegetable_oil
    1 tbsp (15 mL) grated gingerroot
    2 cloves garlic, minced
    4 carrots, thinly sliced
    2 green_onions, thinly sliced
    2 tbsp (25 mL) sesame seeds, toasted
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In measure, combine stock, hoisin sauce, soy sauce, vinegar and cornstarch. In bowl, toss beef with 1/4 cup (50 mL) of the mixture; let stand for 10 minutes.

In wok or heavy skillet, heat half of the oil over high heat; stir-fry beef, in batches, for 2 minutes or until browned but still pink inside. Transfer to plate.

Add remaining oil to pan. Reduce heat to medium-high; stir-fry ginger and garlic for 1 minute. Add carrots and 1/4 cup (50 mL) water; cover and steam for 4 minutes or until tender-crisp.

Return meat to pan. Add remaining sauce; cook until thickened, about 2 minutes. Stir in onions and sesame seeds.

Additional information :

Tip: To toast sesame seeds, shake in skillet over medium heat for 3 to 5 minutes or until golden.

Nutritional Information Per serving: about

cal 321 pro 28g total fat 15g sat. fat 3g
carb 20g fibre 3g chol 54mg sodium 996mg

% RDI:

calcium 6 iron 28 vit A 182 vit C 5
folate 15
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