Source for this recipe: Ginger Beef Stir Fry
While I don't have a photo of the finished product, I included one from prepping for this meal because I was proud of myself for making something with so many vegetables.
Ingredients:
1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce (I didn't have this)
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¼ tsp. red pepper flakes
1 lb. boneless sirloin steak, cut into thin strips
1 tbsp. vegetable or canola oil
1 red bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish
Directions:
In a small bowl, combine the cornstarch and water; whisk until smooth. Stir in the plum sauce, ginger, soy sauce and red pepper flakes. Set aside.
In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink. Remove to a plate and set aside, draining the excess fat from the skillet if necessary. Add the oil to the pan and heat through. Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes. Mix in the green onion and garlic and cook just until fragrant, about 30 seconds. Return the steak pieces to the pan. Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts.
Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.