Peach-Beef Stif-Fry

Peach-Beef Stif-Fry
Servings: 4 Prep 15 mins Chill 30 mins Cook 10 mins


  • 1/2 pound boneless sirloin steak
  • 3 tablespoons soy sauce
  • 1/2 tablespoon peach nectar
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1/4 cup chopped green onion
  • 1/8 teaspoon crushed red-pepper flakes
  • 3 cups frozen peach slices, thawed and drained
  • 1/3 cup thinly sliced canned water chestnuts
  • 1/2 pound snow peas, trimmed
  • 1 tablespoon rice-wine vinegar

Make It

1. Slice beef into very thin strips, 1/4 inch thick and 2 inches long. Stir together 2 tablespoons soy sauce, 2 tablespoons peach nectar, grated ginger and cornstarch in a bowl until smooth. Toss the sliced beef with the soy sauce marinade to coat. Cover and refrigerate for 30 minutes.

2. Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add beef with marinade; stir-fry until no longer pink, 2 to 4 minutes. Remove to a bowl, scraping out juices with rubber spatula.

3. Add the remaining oil, the chopped ginger, garlic, green onion and pepper flakes to wok or skillet; stir-fry 1 to 2 minutes. Add peach slices, water chestnuts and snow peas; stir-fry for another 2 minutes. Return beef to pan. Stir in remaining peach nectar, soy sauce and the vinegar. Serve immediately with hot cooked rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 246, Fat, total (g): 7, chol. (mg): 38, carb. (g): 30, pro. (g): 17, sodium (mg): 807, Percent Daily Values are based on a 2,000 calorie diet.