Stoplight Beef Stir-Fry

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The trio of sweet peppers in red, yellow, green was the inspiration for the name of this quick-cooking stir-fry. You can substitute Strip Loin Grilling Steaks for the Top Sirloin if you like – no need to cut them in half to start.

 

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 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
1

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.

2

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).

3

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.

4

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).

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

1

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.

2

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).

3

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.

4

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).

Stoplight Beef Stir-Fry
IngredientsDirections