Stoplight Beef Stir-Fry

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Stoplight Beef Stir-Fry

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.

Ingredients

Marinade:2 tbsp (30 mL) sodium-reduced soy sauce2 cloves garlic, minced1 lb (500 g) Top Sirloin Grilling Steak, trimmed, about 3/4-inch (2 cm) thickSauce:½ cup (125 mL) sodium-reduced beef or chicken broth2 tbsp (30 mL) lemon juice2 tbsp (30 mL) hoisin sauce 2 tbsp (30 mL) packed brown sugar1 tbsp (15 mL) cornstarchStir-Fry:1 tbsp (15 mL) vegetable oil1 EACH red, green and yellow sweet peppers, seeded and thinly sliced2 cup (500 mL) broccoli florets1 tbsp (15 mL) minced fresh ginger root3 cloves garlic, sliced¼ 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).

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