Stoplight Beef Stir-Fry
| Marinade: | |
| 2 tbsp (30 mL) | sodium-reduced soy sauce |
| 2 | cloves garlic, minced |
| 1 lb (500 g) | Top Grass Top Sirloin Grilling Steak, or Top Grass Stir Fry trimmed, about 3/4-inch (2 cm) thick |
| Sauce: | |
| ½ cup (125 mL) | sodium-reduced beef or chicken broth |
| 2 tbsp (30 mL) | EACH lemon juice, hoisin sauce and 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 |
- 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).