Garlic-Ginger Beef Stir-Fry

  • Prep Time 12 min
  • Total Time 35 min
  • Serves: 6

Ingredients

  • 1 lb Sterling Silver® Beef Stir-Fry Strips 500 g
  • 1 tsp baking soda 5 mL
  • 1/4 cup reduced sodium soy sauce, divided 60 mL
  • 1 cup reduced sodium beef broth 250 mL
  • 2 tbsp cornstarch 30 mL
  • 1 tbsp sesame oil 15 mL
  • 2 tsp brown sugar 10 mL
  • 1 tbsp canola oil, divided 15 mL
  • 1 onion, sliced 0
  • 3 cloves garlic, minced 0
  • 2 tbsp Ginger Seasoning Paste 30 mL
  • 2 cups sliced carrots 500 mL
  • 4 cups coarsely chopped broccoli crowns 1 L
  • 2 cups snap or snow peas 500 mL

Directions

  • Step 1

    In a bowl, toss beef with baking soda and 1 tbsp (15 mL) soy sauce soya sauce. Set aside.

  • Step 2

    To make sauce, in a small bowl, whisk together beef broth, 3 tbsp (45 mL) soya sauce, cornstarch, sesame oil and sugar. Set aside.

  • Step 3

    In a wok or large skillet, heat half the canola oil over high heat, add half the beef and stir-fry just until meat browns, 2 to 3 min. Transfer to plate. Repeat with remaining oil and meat. Set aside.

  • Step 4

    In the same wok, add onion, garlic and ginger paste and stir-fry until fragrant, about 1 min. Add carrots and 1/2 cup (125 mL) water then cover and let steam for 2 min. Add broccoli and let steam for 3 min. or until vegetables are tender-crisp.

  • Step 5

    Pour in sauce and stir-fry until sauce thickens, about 1 to 2 min. Stir in beef and any accumulated juices, add snow peas and stir-fry for 1 min.

Tip

For high-heat cooking, use canola or peanut oil. Butter can smoke or burn.

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Nutrition Facts

  • Nutrition Description 1/6 of the recipe
  • Calories 250
  • Fat 10 g
  • Saturated Fat 3 g
  • Carbs 16 g
  • Protein 23 g
  • Cholesterol 40 mg
  • Fibre 4 g
  • Sodium 830 mg