Garlic-Ginger Beef Stir-Fry
Prep Time
Cooking Mode
1 lb Sterling Silver® Beef Stir-Fry Strips
1 tsp baking soda
¼ cup reduced sodium soy sauce, divided
1 cup reduced sodium beef broth
2 tbsp cornstarch
1 tbsp sesame oil
2 tsp brown sugar
1 tbsp canola oil, divided
1 onion, sliced
3 cloves garlic, minced
2 tbsp Ginger Seasoning Paste
2 cups sliced carrots
4 cups coarsely chopped broccoli crowns
2 cups snap or snow peas
1 lb Sterling Silver® Beef Stir-Fry Strips
1 tsp baking soda
¼ cup reduced sodium soy sauce, divided
1 cup reduced sodium beef broth
2 tbsp cornstarch
1 tbsp sesame oil
2 tsp brown sugar
1 tbsp canola oil, divided
1 onion, sliced
3 cloves garlic, minced
2 tbsp Ginger Seasoning Paste
2 cups sliced carrots
4 cups coarsely chopped broccoli crowns
2 cups snap or snow peas
Directions
1In a bowl, toss beef with baking soda and 1 tbsp (15 mL) soy sauce. Set aside.
2To make sauce, in a small bowl, whisk together beef broth, remaining 3 tbsp (45 mL) soy sauce, cornstarch, sesame oil and sugar. Set aside.
3In 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.
4In 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.
5Pour 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.
Tips
1
For high-heat cooking, use canola or peanut oil. Butter can smoke or burn.
Disclaimer
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Personal Note
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