Stoplight Beef Stir-Fry
|3||cloves garlic, sliced|
|1 tbsp (15 mL)||minced fresh ginger root|
|2 cup (500 mL)||broccoli florets|
|1||EACH red, green and yellow sweet peppers, seeded and thinly sliced|
|1 tbsp (15 mL)||vegetable oil|
|1 tbsp (15 mL)||cornstarch|
|2 tbsp (30 mL)||EACH lemon juice, hoisin sauce and packed brown sugar|
|½ cup (125 mL)||sodium-reduced beef or chicken broth|
|1 lb (500 g)||Top Grass Top Sirloin Grilling Steak, or Top Grass Stir Fry trimmed, about 3/4-inch (2 cm) thick|
|2||cloves garlic, minced|
|2 tbsp (30 mL)||sodium-reduced soy sauce|
|¼ cup (50 mL)||toasted slivered almonds, optional|
- 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).