Julie's Ginger Beef

Pairs Well With

Serves 4


1 lb top sirloin steak trimmed of fat, sliced thinly and seasoned with salt and freshly ground pepper
1 large onion sliced
3 cloves garlic, smashed
1-2 inches of fresh ginger root, peeled and finely shredded
1 cup broth, low sodium, beef or vegetable
2 tablespoons low sodium soy sauce
1 tablespoon cornstarch
5 green onions, trimmed and cut into 1 inch long pieces
Salt, pepper and red pepper flakes to taste
Olive oil
Make one batch of Brown Basmati Rice


In a small bowl whisk together the broth, soy sauce, ginger and cornstarch and set aside.

In a large sauté pan, heat a teaspoon or two of olive oil to medium high, add onions and cook until browned and softened. Take out of pan and add 1 teaspoon olive oil and smashed garlic cloves and brown 30 seconds. Add beef strips, browning on each side for 2-3 minutes. Sprinkle red pepper flakes to taste, add onions back in and pour the bowl of broth into pan, cook for 2 minutes or until thickened and bubbly. Take off heat and stir in green onions.

Serve over brown basmati rice and pair with or Merlot.