Ginger Beef Stir Fry

Modified from Light and Tasty

2 tsp sugar

1/2 tsp cornstarch

1/2 tsp ground ginger

1/4 tsp pepper

1/4 tsp crushed red pepper flakes (ok, this was WAY too hot for me and not enough ginger. So I plan to replace some of the pepper with ginger next time)

2 tbsp sherry or beef broth

2 tbsp soy sauce (reduced sodium)

1 tbsp barbecue sauce

1 tsp sesame oil

1 1/2 cups julienned carrots

1/2 cup sliced onion (next time I also plan on adding green peppers and broccoli - not enough veggies in the original recipe for me)

2 tsp canola oil

12 oz boneless beef top round steak, cut into thin strips (I just used stew meat, chuck, I also cubed it)

2 garlic cloves, minced

1/4 cup sliced green onions (which I didn't use)

Hot cooked rice, optional (I did use this)

In a bowl, combine sugar, cornstarch, ginger, pepper and red pepper. Stir in broth, soy sauce, barbecue sauce and sesame oil; set aside. In a large nonstick skillet or wok (I used my new, awesome wok), stir fry carrots and onion in hot canola oil until crisp tender; remove and set aside. (And I'd just add my other veggies here as broccoli is about equivalent to carrots in cooking time). In same pan, stir fry beef and garlic until meat is no longer pink. Stir sauce mixture; stir into plan. Add carrot mixture back in. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with those green onions if you choose. Serve over hot rice if you decide to use that.

Serves 3.