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Spicy Beef Stir-Fry

Warm Up With Spicy Beef Stir-Fry


  • 1 lb steak, sliced 3 inch x 1/3 inch
    cross section
  • 1/2 inch fresh ginger, finely choped,
    or 1/2 tsp. ground ginger
  • 5 tbsp. soy sauce
  • 2 tbsp. rice wine
  • 2 tsp. sesame oil
  • 1/2 tsp. granulated sugar
  • 1/2 tsp. ground Szechwan pepper
  • 1/2 tsp. salt
  • 1/2 yellow onion, cut in 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 cup chopped brocolli
  • 1 cup carrots, cut in 1 inch pieces
  • 1 cup mushroom caps
For separate onion marinade:
  • 1/2 yellow onion, cut in 1 inch pieces
  • 4 tsp. soy sauce
  • 2 tsp. granulated sugar
  • 2 tsp. sesame oil
  • Sesame seeds

Place the sliced beef in a bowl with the ginger, soy sauce, rice wine, sesame oil, sugar, Szechwan pepper, salt and the half onion. Mix thouroughly. Let the meat stand in the marinade at least 20 minutes, then add the vegetables. In a seperate bowl, mix the additional soy sauce, granulated sugar and sesame oil. Add the other half onion.

Heat the wok over high heat. Add oil. When the oil is ready to cook, add the meat, marinade and vegetables. Cook for 4-5 minutes, or until the meat is firm. Add the onions and the additional marinade. Cook a minute to a minute and a half more. If desired to thicken sauce mix, 1 tbsp. corn starch with 2 tbsp. Water. Add to wok and cook down. Add sesame seeds. Serve over rice.

Appeared in print on 2/24/10

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