Garlic-Ginger Beef Stir-Fry

Prep time: 12min
Total time: 35min
Serves 6
Meat
1 lb
Sterling SilverĀ® Beef Stir-Fry Strips
500 g
1 tsp
baking soda
5 mL
1 tbsp
Soya Sauce, 30% Less Salt
15 mL
Sauce
1 cup
Beef Broth, 25% Less Sodium
250 mL
3 tbsp
Soya Sauce, 30% Less Salt
45 mL
2 tbsp
cornstarch
30 mL
1 tbsp
sesame oil
15 mL
2 tsp
brown sugar
10 mL
Vegetables
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
1/2 cup
water
125 mL
4 cups
coarsely chopped broccoli crowns
1 L
2 cups
snap or snow peas
500 mL
1/6 of the recipe
calories
250
fat
10 g
saturated fat
3 g
carbs
16 g
protein
23 g
cholestrol
40 mg
fibre
4 g
sodium
830 mg

Directions

  1. In a bowl, toss beef with baking soda and soya sauce. Set aside.

  2. To make sauce, in a small bowl, whisk together beef broth, soya sauce, cornstarch, sesame oil and sugar. Set aside.

  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.

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

  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.