Stoplight Beef Stir-Fry - Canadian Beef | Canada Beef

Stoplight Beef Stir-Fry

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Stoplight Beef Stir-Fry

  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Serving: 4

Ingredients

Marinade:


2 tbsp (30 mL) sodium-reduced soy sauce


2 cloves garlic, minced


1 lb (500 g) Top Sirloin Grilling Steak, trimmed, about 3/4-inch (2 cm) thick


Sauce:


½ cup (125 mL) sodium-reduced beef or chicken broth


2 tbsp (30 mL) lemon juice


2 tbsp (30 mL) hoisin sauce


2 tbsp (30 mL) packed brown sugar


1 tbsp (15 mL) cornstarch


Stir-Fry:


1 tbsp (15 mL) vegetable oil


1 EACH red, green and yellow sweet peppers, seeded and thinly sliced


2 cup (500 mL) broccoli florets


1 tbsp (15 mL) minced fresh ginger root


3 cloves garlic, sliced


¼ cup (50 mL) toasted slivered almonds, optional

Directions

Marinade: Combine soy sauce and minced garlic in medium bowl. Cut steak in half lengthwise and then crosswise into thin strips; toss with marinade to combine. Let stand for 5 to 10 minutes.

Sauce: Meanwhile combine broth, lemon juice, hoisin, brown sugar and cornstarch in small bowl; set aside. Remove beef from marinade and pat strips dry with paper towel (reserving marinade).

Stir-Fry: Heat half the oil in 12-inch (30 cm) non-stick pan over medium-high heat until sizzling. Scatter half the beef strips into pan; cook for 1 to 2 minutes or until browned but still pink inside. Return beef to bowl with marinade; set aside. Repeat with remaining beef.

Heat remaining oil in pan over medium high heat. Add peppers and broccoli; stir-fry for 2 minutes. Add a splash of water; cover and cook until tender-crisp, about 2 minutes. Push veggies to side of pan to clear the centre; add ginger root and garlic to clearing and cook until just fragrant, 15 to 20 seconds. Add sauce, meat and reserved marinade; toss together and heat through until bubbling and sauce thickens slightly. Serve topped with almonds (if desired).