Sunday, June 7, 2009

Beef with Carrot Ginger Sauce


1/4 tsp 5 Spice
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp chili paste
1 tbsp corn starch
1 tbsp brown sugar
2 tbsp rice wine vinegar
2 tbsp rice soy sauce

3/4 lb flank steak, cut into thin strips
1 tbsp minced, fresh ginger
1 cup thinly sliced carrot
1 cup frozen, shelled edemame
1 cup chicken broth

Combine beef with marinade and let sit at least 30 minutes.

Heat olive oil in a pan over medium heat. Add ginger and stir 1 minute. Add carrots and edemame and cook until almost done. Add chicken broth and beef mixture. Cook until the beef is done.

Serve with brown rice.

This recipe is based on a Cooking Light recipe.