Ginger Garlic Beef from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 4



  1. Wrap the steak in the cellophane then place in a freezer for about 30 minutes to partially freeze to make it easier to slice.
  2. Trim off any extra fat then thinly slice beef into bite-sized pieces with the chef's knife or the butcher knife.
  3. In a small bowl, whisk together the soy sauce, cornstarch, sugar, ginger, and garlic then set aside.
  4. Spray a large skillet or wok with low-fat cooking spray then raise heat to medium-high heat.
  5. Add broccoli, mushrooms, and green onions then stir-fry for about 4 minutes or until broccoli is crisp-tender.
  6. Remove vegetables from a skillet/wok and set aside.
  7. Add beef to the skillet/wok and stir-fry for 3 minutes or until browned on both sides.
  8. Stir with the soy sauce mixture then cook until thickened and bubbling. Add vegetables into a skillet and stir together until heated through then serve. Garnish with the fresh cicely, if desired.
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