Making in the Kitchen: Ginger Beef Stir Fry

My entire immediate family came to stay with us a few weeks ago, which my husband and I lovingly called “The Neff Invasion.” It is our tradition to get together for a long weekend in late summer every year, in order to do nothing (together). Nothing but eat and relax. I decided to document some of the meals that were made because my mom and brothers are such fantastic cooks. So I’m going to share with you what my mom made for dinner on her night to cook. Betty Crocker helped her out with her recipe, and not only was it really delicious, it was low in calories and carbs too. Can’t beat that!

What you’ll need:

• 1 t. corn starch
• 1/4 c. cold water
• 1 T. hoisin sauce
• 1 T. ground ginger (fresh is best)
• 1 1/2 T. soy sauce
• 1/4 t. crushed or ground red pepper
• 2 T sugar, or as needed to taste
• 1 lb. of beef steak cut into bite sized pieces, or strips
• 1 T. veggie oil
• 1/2 bag of frozen veggies (green beans, brocoli, peppers, etc.) Mom used fresh.
• 1 t. minced garlic
• 1 medium onion
• 2 cups rice — Mom used brown, and it was great.

First, go ahead and cook your rice according to package directions. Then, in a small bowl, mix your corn starch, water, hoisin, ginger, soy, red pepper and sugar. Then set aside.

Add vegetable oil and garlic to a hot wok or large frying pan and cook your steak in it until it’s done.

Transfer your meat to another bowl and then stir fry your veggies until done.

After your veggies are crisp tender, put your beef back in pan and stir in your ginger sauce. Simmer quietly until the sauce has thickened up a bit and then serve over rice.  The flavors are subtle but good. This is a very colorful and nutritious dish for the fam.  Enjoy! We did.