Sunday, November 25, 2012

Ginger-Lime Beef Stir-Fry

Did you know that ginger is grown right here in the Valley?  The folks at Old Friends Farm in Amherst grow it and harvest it young.  Among other places, it's available for sale at Green Fields Market.

This quick stir-fry has the flavors of Southeast Asia.  Serve over rice, maybe cooked with coconut milk.

Canola oil
1/4 cup minced ginger root
6-8 cloves garlic, minced
2-3 red bell peppers, thinly sliced (frozen is fine)
1 1/2 - 2 lbs cooked steak, sliced thin
Salt to taste
1 medium lime, in quarters or eighths

Heat some canola oil in a wok or large skillet.  Add the ginger, garlic, and peppers and saute for 2-3 minutes.  Add the steak and toss to coat well with the seasonings.  Stir fry just long enough to heat through.  Add salt to taste, then sprinkle with the juice of one quarter of the lime and toss again.

Serve hot over rice.  Sprinkle with additional lime juice at the table, giving each diner a piece of lime with which to do so.

Serves 4-6.

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