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Ginger Beef

The Goods
  • 2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
  • 12 ounces beef stir-fry strips OR sirloin OR flank steak, cut in thin strips
  • 3 tablespoons minced OR grated ginger root OR 1 tablespoon (15 mL) ground ginger
  • 2 garlic cloves, minced
  • 2 cups carrots, sliced 1/4-inch (6 mm) thick
  • 3 cups celery, 1/2-inch (1 cm) slices
  • 3 large green onions, halves crosswise and shredded in long strips (optional)
  • Sauce Mixture
  • 2 tablespoons Crown® Lily White® Corn Syrup
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons Fleischmann's® Corn Starch
  • 3/4 cup water
  • 2 packets instant beef bouillon

The key to a good stir fry is very thinly sliced vegetables and meat, and lots of complex flavors.

4 servings
Prep Time:
15 min
Cook Time:
20 minutes
Total Time:
35 min
Make Good is Easy

Combine sauce ingredients in small bowl; set aside.

Heat a large skillet or wok over medium-high heat; swirl 1 tablespoon (15 mL) oil around the pan.

Add beef, ginger and garlic; stir-fry just until pink on the surface disappears; remove.

Add remaining remaining 1 tablespoon (15 mL) oil to pan; stir-fry carrots 1 minute; add 1/4 cup (50 mL) water.  Cover and steam 2 to 3 minutes or until color brightens.

Add celery and stir-fry 1 to 2 minutes or until color brightens; push ingredients to outside of pan.

Stir sauce mixture and pour into middle of pan; add beef.  Bring to a boil, stirring constantly.  Boil 1 minute until thickened.

Stir in green onion, optional.

Serve over cooked rice.


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