Beef Stir-Fry with Ginger

  • 15m

    prep time

  • 20m

    Cook Time

  • 15





  • ¼ cup soy sauce, low sodium
  • ¼ cup water
  • ¼ cup vegetable oil, divided
  • 2 tablespoon honey
  • 1 tablespoon Gourmet Garden Ginger, Stir-In Paste
  • 2 teaspoon Gourmet Garden Chunky Garlic, Stir-In Paste
  • 1 lb flank steak, thinly sliced
  • 3 tablespoon cornstarch
  • 1 large red bell pepper, cut into strips
  • 1 medium yellow onion, sliced
  • 2 cups snow peas
  • 1 cup sliced carrot
  • 2 tablespoon chopped green onions
  • cooked rice

Nutrition information (per Serving)

Nutrition information coming soon.


  • Mix soy sauce, water, 2 tbsp. of the oil, honey, Gourmet Garden Ginger Stir-In Paste, and Gourmet Garden Garlic Stir-In Paste in a medium bowl until well blended. Remove 1/4 cup of the marinade mixture and place in large resealable plastic bag. Reserve remaining marinade mixture to make sauce. Add steak to bag and toss to coat evenly. Refrigerate 30 minutes or longer for more flavor.

  • Heat 1 tbsp. of the remaining oil in wok or large deep skillet on medium-high heat until simmering. Add steak; stir-fry 5 minutes or until browned. Remove steak from skillet. Heat remaining 1 tbsp. oil in same skillet. Add vegetables; stir-fry 5 minutes or until tender-crisp. 

  • Add cornstarch to reserved marinade mixure; mix well with a whisk. Add to skillet, stirring constantly. Bring to boil on medium-high heat and cook 2 minutes or until thickened. Return beef to skillet; cook until heated through. Sprinkle with chopped green onion and serve over steamed cooked rice, if desired.