Recipes and Cooking Sesame-Ginger Beef Stir-Fry 4.3 (9) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 25, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce boneless beef sirloin steak 1 cup reduced-sodium chicken broth 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger 1 tablespoon cornstarch 2 cloves garlic, minced 1 teaspoon ground coriander ⅛ - ¼ teaspoon crushed red pepper 2 teaspoon sesame oil 1 medium onion, halved and sliced 2 cup broccoli florets 1 medium red sweet pepper, seeded and cut into bite-size strips 1 ⅓ cup hot cooked brown rice 1 teaspoon sesame seeds, toasted* (optional) Directions If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside. For sauce, in a small bowl stir together chicken broth, ginger, cornstarch, garlic, coriander, and crushed red pepper; set aside. In a wok or large skillet heat sesame oil over medium-high heat. Add onion; cook and stir in hot oil for 2 minutes. Add broccoli and sweet pepper; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok. Add beef strips to hot wok. (Lightly coat unheated skillet with nonstick cooking spray if necessary). Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with rice. If desired, sprinkle with sesame seed. *Tip: To toast sesame seeds, scatter them in a dry small skillet and heat over medium heat just until golden. Stir frequently so they don't burn. Rate it Print Nutrition Facts (per serving) 255 Calories 7g Fat 25g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 255 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 36mg 12% Sodium 212mg 9% Total Carbohydrate 25g 9% Total Sugars 4g Protein 23g Vitamin C 0.8mg 4% Calcium 60.6mg 5% Iron 2.3mg 13% Potassium 590mg 13% Folate, total 60.5mcg Vitamin B-12 0.9mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.