Ginger Beef

Ingredients

• 2 tbsp canola oil
• 12 oz beef, sliced into thin strips
• 3 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 2 cups carrots, thinly sliced into coins
• 1/4 cup water
• 3 cups celery, thinly sliced on the diagonal
• 3 green onions, thinly sliced (for garnish)
• Sesame seeds (optional)

Sauce

• 2 tbsp white corn syrup
• 2 tbsp white vinegar
• 2 tbsp sodium reduced soy sauce (Chinatown)
• 2 tbsp corn starch
• 3/4 cup water
• 2 packets no sodium Herb-Ox beef granules

Directions

1. Prep your meat and vegetables before you begin to cook.

2. In a small bowl mix together all the ingredients for the sauce; set aside.

3. Place 1 tbsp of the oil in a wok or large skillet, twirl the pan around so that the oil coats the bottom and sides of the pan.

4. Place the wok over medium high heat.

5. Once the oil is hot, add the beef, ginger and garlic. Stir-fry the meat for about 2 minutes or until it is no longer pink. Remove the pan from the heat.

6. Place the beef in a bowl, cover to keep warm.

7. Return the wok to the stove. Add the remaining tablespoon of oil to it. Add the carrot slices to the wok and stir-fry for about 1 minute, add 1/4 cup water to the wok, cover and steam the carrots for 2-3 minutes.

8. Uncover and add the celery to the carrots and stir fry for 1-2 minutes. Push the vegetables to the edges of the wok.

9. Stir the sauce mixture and pour it into the center of the pan, re-add the beef to the pan. Bring the mixture to a boil, stirring constantly to thicken. If the sauce is too thick, add a tablespoon or two of water until it reaches the consistency you want.

10. Serve over cooked rice and garnish with green onion bits and sesame seeds.

Makes 4 servings, each serving has 323 calories, 225mg sodium and 19.3g carbohydrates with ingredients used. Values for rice have not been added in.

Original recipe found at makegood.ca, rewritten and adapted for low sodium.