Gingered Beef with Peppers

A take-out favourite made easily at home. This stir-fry scores on all accounts – fast, colourful and flavourful; perfect for those nights when you’re short on time.

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Servings: 6

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  • 1 tbsp (15 mL) vegetable oil
  • 1-1/4 lb (625 g) boneless Ontario Beef Grilling Steak, cut in thin strips 
  • 2 tsp (10 mL) grated fresh gingerroot
  • 1 clove garlic, minced
  • 1 each Ontario Greenhouse Sweet Red Pepper and Orange Pepper, cut in thin strips
  • 2 Ontario Onions, sliced in thin strips
  • 2 cups (500 mL) sliced Ontario Mushrooms
  • 1-1/3 cups (325 mL) beef broth
  • 3 tbsp (45 mL) sodium-reduced soy sauce
  • 3 tbsp (45 mL) cornstarch
  • 1/4 cup (50 mL) water


In wok or large deep skillet, heat oil over medium-high heat. Add beef, ginger and garlic; stir-fry for 3 minutes or until beef is browned.

Add red and orange peppers, onions and mushrooms; stir-fry until tender-crisp about 3 minutes. Add broth and soy sauce; bring to a simmer. Cover and steam for 1 minute.

In small bowl, combine cornstarch and water; stir into meat and vegetable mixture. Cook stirring, for 1 minute or until sauce is thickened. Serve over cooked rice or noodles.

Nutritional information

1 Serving:

  • Protein: 26 grams
  • Fat: 7 grams
  • Carbohydrate: 15 grams
  • Calories: 225
  • Fibre: 2 grams
  • Sodium: 490 mg