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    Home » main course » beef » Takeout Fakeout: Healthier Ginger Beef Stir Fry

    Takeout Fakeout: Healthier Ginger Beef Stir Fry

    Nov 30, 2016 · 9 Comments

    This is a sponsored post on behalf of Ontario Corn Fed Beef. Thanks for supporting the brands that help to keep the Crumb test kitchen running! All opinions are entirely my own, as always.

    I have many vices. I drink too much coffee, I own too many shoes, I read horribly trashy books... and I have a bad habit of ordering Chinese takeout when I'm not in the mood to cook.

    Healthier Ginger Beef Stir Fry

    The only problem with ordering takeout is that it's not particularly good for my pocketbook or for my waistline.

    That's especially true when it comes to one of my very favourite dishes, Crispy Ginger Beef. It's not actually a Chinese dish at all, but rather a Canadian invention that first started in Calgary and eventually made its way to the rest of the country. And for good reason, because it's addictively good stuff.

    Healthier Ginger Beef Stir Fry

    It may not be authentic, but I think pretty much everyone can agree it's hard to beat the combination of crispy beef slices and julienned vegetables tossed in a sweet-and-tangy sauce that's seasoned with loads of fresh ginger. Add a bed of steamed rice and a pair of chopsticks, and I'm a happy camper.

    The good news is that I've recently discovered that I can make ginger beef at home with minimal fuss, thanks to the convenience of prepared Ontario Corn Fed Beef stir fry strips. It's as simple as tossing the pre-cut strips with a quick marinade, which doubles as a sauce, and then setting them aside to marinate while you work on chopping up the vegetables. Easy as that.

    Healthier Ginger Beef Stir Fry

    This version skips the deep-fryer, not just because it's better for you, but also because that's one less pan to clean up when all's said and done.

    The end result may be slightly less crispy than the original, but it's much better for the waistline, and it's just as flavourful and savoury. And even better yet, it's ready in just about the same amount of time it takes for the local takeout joint to deliver.

    Healthier Ginger Beef Stir Fry

    I have zero intention on giving up my takeout-loving ways, mind you... but I figure it can't hurt to give my pocketbook a break every once in a while. (Especially if it leaves me with more money to buy shoes.)

    //

    5.0 from 2 reviews
    Healthier Ginger Beef Stir-Fry
     
    Print
    Prep time
    30 mins
    Cook time
    10 mins
    Total time
    40 mins
     
    You can whip up this healthier take on a classic Chinese-Canadian dish in the same time it takes for your local takeout spot to deliver, thanks to prepared stir-fry strips, a handful of fresh veggies, and a quick sweet-and-tangy marinade.
    Author: Isabelle Boucher (Crumb)
    Recipe type: Main
    Serves: 4
    Ingredients
    • 1 lb Ontario Corn Fed Beef stir fry strips
    • ½ cup chicken broth
    • ¼ cup light soy sauce
    • ¼ cup hoisin sauce
    • ¼ cup honey
    • 2 tbsp rice wine vinegar
    • 1 tbsp dry sherry
    • 1 tbsp corn starch
    • 2 tsp chili flakes
    • 2 tbsp canola oil, divided
    • 2 cloves garlic, finely minced
    • 2 tbsp finely minced fresh ginger
    • 1 large carrot, finely julienned
    • 1 red bell pepper, thinly sliced
    • 1 green bell pepper, thinly sliced
    • Sliced green onions, for garnish
    Instructions
    1. In a small mixing bowl, combine the broth, soy sauce, hoisin, honey, vinegar, sherry, corn starch and chili flakes.
    2. Add ¼ cup of the sauce over the beef strips and toss to coat. Cover tightly and place in the refrigerator to marinate for 30 minutes. Set aside the rest of the sauce for later.
    3. Heat 1 tbsp oil in a wok or heavy skillet set over high heat. Add the marinated beef strips to the hot pan, discarding the marinade, and stir-fry until well browned on both sides. Using a slotted spoon, transfer the beef to a clean bowl.
    4. Add the remaining 1 tbsp oil to the pan. Reduce heat to medium-high, and add the garlic and ginger. Stir fry for 1 minute, then add the carrots and peppers, and stir fry until the vegetables are tender-crisp, about 3 minutes.
    5. Return the meat to the pan, along with the reserved sauce. Cook until the sauce is thickened and bubbly, about 2 minutes. Sprinkle with green onions, and serve immediately.
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    3.5.3226

     

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    Comments

    1. Elena Brown-Hozjan says

      May 7, 2017 at 7:22 pm

      hi, I don't see an amount for corn starch?!

      Reply
      • Isabelle Boucher says

        May 10, 2017 at 11:22 pm

        Sorry about that, Helena... there should be 1 tbsp corn starch in the ingredients. I'll fix that right away!

        Reply
    2. Jared @ thehesitantchef.com says

      December 5, 2016 at 10:33 am

      Hey Isabelle!

      I love 'Chinese' take out as well! In fact I've been craving it for some time now. This recipe looks like a fantastic alternative, and your right, better for my wallet and waistline. I want to dig right in that dish and EAT!

      Reply
    3. Hilary says

      December 3, 2016 at 9:08 am

      I love stir fries, and your recipe definitely looks like something I would love! I also like that you made it healthier- both by skipping the deep fryer and upping the veggie count. This means we can eat it more often, right? :)

      Reply
    4. Vicky Chin says

      December 2, 2016 at 5:18 pm

      Mmmm, looks so yummy ! My son can probably chomp that down with a few bowls of rice ! Especially with a little chili flakes ! (I am not kidding, this 12 year old boy eats a lot !!) Nice dinner idea for me ! Thanks for sharing !

      Reply
    5. Melissa @ Mango About Town says

      December 2, 2016 at 12:20 pm

      Oh I'm totally adding this to our meal plan for next week! Can you buy stir fry strips in the grocery store or will I need to buy and cut my own?

      Reply
      • Isabelle Boucher says

        December 4, 2016 at 10:41 pm

        I found the pre-cut stir fry strips at Loblaws - they were in the meat case, next to steaks, all packed up and ready to use. If you can't find them at your local store, try asking at the meat counter to see if they have any in the back, or just cut your own strips from a flank or strip loin steak.

        Reply
    6. Mardi (eat. live. travel. write.) says

      November 30, 2016 at 9:50 pm

      LOVE this! I am a big fan of ginger beef too but as you say, the takeout version is not the healthiest. Bookmarked - this is the sort of easy comfort food I need right now!

      Reply
    7. Julia (@imagelicious) says

      November 30, 2016 at 10:17 am

      I didn't know that it was a Canadian "invention"! Love that you use pre-cut Ontario beef strips - makes the prep so much faster!

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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