Ginger Beef

Ingredients

• 2 tablespoons corn oil
• 12 ounces beef stir-fry strips OR sirloin OR flank steak, cut in thin strips
• 3 tablespoons minced OR grated ginger root OR 1 tablespoon (15 mL) ground ginger
• 2 garlic cloves, minced
• 2 cups carrots, sliced 1/4-inch (6 mm) thick
• 3 cups celery, 1/2-inch (1 cm) slices
• 3 large green onions, halves crosswise and shredded in long strips (optional)
• 
  Sauce Mixture
• 2 tablespoons Karo® Light Corn Syrup
• 2 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons Argo® Corn Starch
• 3/4 cup water
• 2 packets instant beef bouillon

Directions

Combine sauce ingredients in small bowl; set aside.

Heat a large skillet or wok over medium-high heat; swirl 1 tablespoon (15 mL) oil around the pan.

Add beef, ginger and garlic; stir-fry just until pink on the surface disappears; remove.

Add remaining remaining 1 tablespoon (15 mL) oil to pan; stir-fry carrots 1 minute; add 1/4 cup (50 mL) water.  Cover and steam 2 to 3 minutes or until color brightens.

Add celery and stir-fry 1 to 2 minutes or until color brightens; push ingredients to outside of pan.

Stir sauce mixture and pour into middle of pan; add beef.  Bring to a boil, stirring constantly.  Boil 1 minute until thickened.

Stir in green onion, optional.

Serve over cooked rice.