Ginger Beef Stir-Fry

This colourful, tasty stir-fry takes than 20 minutes to prepare, making it perfect for weeknights when you’re short on time. If you don’t have time to cook brown rice, serve this with whole wheat couscous or soba noodles instead.

Ginger Beef Stir-Fry


Quantity Ingredients
3/4 cup / 175 ml orange juice
1 tbsp / 15 ml sodium-reduced soy sauce
1 tbsp / 15 ml unseasoned rice vinegar
1 tbsp / 15 ml honey
1 tsp / 5 ml sesame oil
2.5 tsp / 12 ml cornstarch
2 tsp / 10 ml canola oil
1 lb / 454 g sirloin steak, trimmed of any visiable fat, sliced into 1/2-inch (1 cm) strips
4 cups / 1 L broccoli florets
1 large red bell pepper, cut into thin strips
1.5 tbsp / 22 ml grated fresh ginger root
2 cloves garlic, crushed
4 cups / 1 L cooked brown rice
1 tsp / 5 ml sesame seeds


In a small bowl, whisk together orange juice, soy sauce, rice vinegar, honey, sesame oil and cornstarch.  Set aside.

Heat 1 tsp canola oil in a large skillet over high heat.  When pan is hot, add steak and sauté until brown, about 8 minutes.  Transfer steak to a plate; set aside.

Add remaining 1 tsp of canola oil to the skillet; heat over medium-high heat.  When pan is hot, add broccoli and red pepper. Sauté until tender-crisp, about 6 to 8 minutes.  Add ginger and garlic; sauté for another minute.

Add cooked steak and orange juice mixture to the skillet; increase heat to high. Cook until heated through and sauce begins to boil and thicken, about 2 to 3 minutes.  Remove from heat. Serve on a bed of brown rice; sprinkle with sesame seeds.

Serves 4.

Nutrition Facts

Serving Size Per serving (with brown rice)
Calories 486
Cholesterol 60
Carbohydrates 65
Fiber 6
Protein 34
Fat 10
Saturated Fat 3
Trans Fat 0
Sodium 241

Source: Leslie Beck's Healthy Kitchen