Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

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  • Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Nutrition Facts

203 calories; 10 g total fat; 39 mg cholesterol; 711 mg sodium. 9.7 g carbohydrates; 16 g protein; Full Nutrition

Reviews (909)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2008
HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE THE SAUCE. My relatives would not want to eat any of these that have made this as is. ...just doesn't taste like anything you'd have at a good restaurant (as this is american chinese, not authentic). Doubling the sauce ingred. was just the right amount of sauce to accompany a side of rice. Don't overcook the steak. Frying until you get a nice brown color is the perfect way to tell if it's done & the estimate times on the recipe are pretty accurate assuming your slices are thin. Any mixture of veggies work (mushrooms, carrots, frozen peas, red peppers, sliced zucchini, water chestnuts) ...or just grabbing a frozen stir-fry bag of veggies. I add half a bag, and use the other half for the crispy orange chicken from this site that I also make when I'm making oriental food for guests. Red Wine VINEGAR is an acceptable substitution, but I'd encourage you to try more recipes on this site using rice vinegar! Read More
(2039)

Most helpful critical review

Rating: 3 stars
02/01/2011
Really needs to be in a wok. The meat is a little chewy and my sauce didn't thicken when following this recipe. Flavor was decent though. Read More
(21)
1330 Ratings
  • 5 star values: 694
  • 4 star values: 436
  • 3 star values: 141
  • 2 star values: 36
  • 1 star values: 23
Rating: 5 stars
11/17/2008
HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE THE SAUCE. My relatives would not want to eat any of these that have made this as is. ...just doesn't taste like anything you'd have at a good restaurant (as this is american chinese, not authentic). Doubling the sauce ingred. was just the right amount of sauce to accompany a side of rice. Don't overcook the steak. Frying until you get a nice brown color is the perfect way to tell if it's done & the estimate times on the recipe are pretty accurate assuming your slices are thin. Any mixture of veggies work (mushrooms, carrots, frozen peas, red peppers, sliced zucchini, water chestnuts) ...or just grabbing a frozen stir-fry bag of veggies. I add half a bag, and use the other half for the crispy orange chicken from this site that I also make when I'm making oriental food for guests. Red Wine VINEGAR is an acceptable substitution, but I'd encourage you to try more recipes on this site using rice vinegar! Read More
(2039)
Rating: 5 stars
11/17/2008
HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE THE SAUCE. My relatives would not want to eat any of these that have made this as is. ...just doesn't taste like anything you'd have at a good restaurant (as this is american chinese, not authentic). Doubling the sauce ingred. was just the right amount of sauce to accompany a side of rice. Don't overcook the steak. Frying until you get a nice brown color is the perfect way to tell if it's done & the estimate times on the recipe are pretty accurate assuming your slices are thin. Any mixture of veggies work (mushrooms, carrots, frozen peas, red peppers, sliced zucchini, water chestnuts) ...or just grabbing a frozen stir-fry bag of veggies. I add half a bag, and use the other half for the crispy orange chicken from this site that I also make when I'm making oriental food for guests. Red Wine VINEGAR is an acceptable substitution, but I'd encourage you to try more recipes on this site using rice vinegar! Read More
(2039)
Rating: 5 stars
07/08/2007
I hate reviews that change the recipe then rate the original one, TRY the original one and let us know. SO..I FOLLOWED THE RECIPE EXACTLY..AWESOME! My husband is not a stir-fry fan, HE IS NOW! "Since trying" the original recipe I have played with it, added zucchini, carrots, etc.. No matter what I add to it, it is ALWAYS A WINNER. This is MUST TRY. THIS is going into my KEEPER RECIPE file! Thanks for a GREAT "AS IS" RECIPE!! Read More
(485)
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Rating: 5 stars
01/03/2006
This was a great evening meal for the family in my opinion. I did alter the recipe some by adding canned slice mushrooms water crescents green onion and baby corn to the veggies. I also used a snow pea stirfry veggie mix to get more of a variety of veggies (I love'em!). I used butter instead of cooking oil as well to add flavor. Since there were so many veggies I doubled the sauce mixture and used garlic red wine vinegar in place of the rice wine since I couldn't find it at the store. Served over white rice with chow mein noodles over top. Delicious! Read More
(162)
Rating: 5 stars
05/29/2006
I used a leftover rib eye cooked to MR & sliced it thin before sauteeing. I did use sesame oil to saute in I did double the sauce I used mirin for the rice wine added 2 pea size dollops of wasabi added a half a can of water chestnuts & about a cup each of sugar snap peas sliced buttons & broccoli. The sauce was semi-bland so I hit it w/ about 1/2 cup of orange juice & a tbp. more of fresh grated ginger....big improvement. Served it over jasmine rice garnished w/ sliced green onions & toasted sesame seeds. I finished it w/ Pineapple Orange Sorbet (from this site.) & that complemented the dish perfectly. Read More
(101)
Rating: 5 stars
11/20/2005
This was delicious and easy to make. I added sliced mushrooms scallions and water chestnuts. I also doubled the sauce and added a bit more cornstarch to it. In addition I threw in some teriyaki sauce and asian hot chili paste for some more flavor - my company loved it. I also used a better cut of meat; I used sirloin which I thought to be more tender and flavorful. I would definitely make this again. Read More
(79)
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Rating: 5 stars
01/24/2003
I made this recipe twice. I found that the secret is slicing the meat very thin. The suggestion of marinating the meat also added more flavor. I used sugar snap peas the second time instead of snow peas and thought it also added more flavor. Read More
(64)
Rating: 4 stars
11/28/2002
This is a very easy and delicious chinese stir fry -- perfect for a fast and hearty weekday meal. I added sliced mushrooms onions and water chestnuts to add some variety. Read More
(58)
Rating: 5 stars
01/25/2004
This was WONDERFUL! I liked the cut of beef I used. I liked that I added thinly sliced onion and water chestnuts. I used rice vinegar instead of rice wine (not sure if there's a big difference) but my dish turned out fabulous. Thank you for sharing! YUM! Read More
(50)
Rating: 5 stars
11/12/2002
Quick easy and excellent! Couldn't find Rice Wine so used white cooking wine instead. Also used ground ginger instead of fresh minced ginger root. Came out great. Made a double recipe - No Leftovers! Read More
(43)
Rating: 3 stars
02/01/2011
Really needs to be in a wok. The meat is a little chewy and my sauce didn't thicken when following this recipe. Flavor was decent though. Read More
(21)