Ginger-Flavoured Beef and Vegetable Stir-Fry

8 Reviews
83% would make this recipe again

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Marinade : 1 h Preparation : 10 min Cooking : 20 min
390 calories/serving


200 g beef strip loin, or rib eye, cut into 1 cm strips
2 tbsp soy sauce 30 mL
2 tbsp Cognac, or brandy [optional] 30 mL
2 tbsp cornstarch 16 g
2 tsp sugar 8 g
2 tsp gingerroot, grated 9 g
1 onions, coarsely chopped 200 g
1 green peppers, cut into squares 150 g
1 clove garlic, minced or pressed
2 tbsp canola oil 30 mL
1/2 dried chili peppers, minced 0.2 g
260 g frozen vegetable mix
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.


  1. Slice the meat into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, Cognac or brandy (optional), cornstarch, sugar, and a bit of grated ginger. Chill for at least an hour in the refrigerator.
  2. Preheat the oven to the lowest setting.
  3. Prepare the vegetables. Coarsely chop the onion, cut the pepper into squares, and mince or press the garlic.
  4. Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, bell pepper, and chili pepper. Add a little salt and cook about 5 min until they start to soften, taking care not let them burn. Add the frozen vegetables and stir-fry 4-5 min, until translucent but still crunchy. Set the vegetables aside on the warmed serving plate in the oven.
  5. Add the remaining oil and the marinated meat. Reserve the remaining marinade. Stir constantly over medium heat 5-7 min until the meat is almost cooked. Put the vegetables back into the wok and add the remaining grated ginger. Stir in the reserved marinade. Cook another 2 min. Add salt and pepper to taste. Serve.

Nutrition Facts Table

per 1 serving (380 g)


% Daily Value




15 g

23 %

Saturated 2.8 g
+ Trans 0.4 g

16 %


40 mg


640 mg

27 %


40 g

13 %


7 g

30 %


7 g

Net Carbs

33 g


26 g

Vitamin A

68 %

Vitamin C

115 %


6 %


27 %


This recipe is :
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin K
Source of  :
Calcium, Copper, Omega-3, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 4 ½
Meat and Alternatives 2 ½
Fats 2
Other Foods 0

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8 Reviews (8 with rating only) 83% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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