Preparation time
12 minutes
Ready in
12 minutes
Makes
4 servings
Ingredients
- 12 oz (375 g) boneless Ontario Beef Grilling Steak (such as top sirloin)
- 3 tbsp (45 mL) sodium-reduced soy sauce
- 2 tbsp (25 mL) cornstarch
- 1 tbsp (15 mL) Ontario Apple Juice or water
- 3 cloves Ontario Garlic, minced
- 1/4 to 1/2 tsp (1 to 2 mL) crushed red pepper flakes
- 3/4 cup (175 mL) sodium-reduced chicken broth
- 2-1/2 tbsp (27 mL) vegetable oil
- 1 Ontario Onion, thinly sliced
- 1-1/2 cups (375 mL) thinly sliced diagonally Ontario Carrots
- 1-1/2 cups (375 mL) Ontario Button or Crimini Mushrooms, quartered
- 1 cup (250 mL) Ontario Bean Sprouts
- Fresh Ontario Coriander Leaves
Instructions
Slice beef across the grain into thin strips. In medium bowl, stir 1 tbsp (15 mL) each of the soy sauce and cornstarch together until smooth; add apple juice and garlic. Stir in beef. Let stand 10 minutes. Meanwhile, in small bowl, combine remaining soy sauce, cornstarch and red pepper flakes; stir in broth.
In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over high heat. Add beef mixture and stir-fry until meat is browned but still pink inside, about 3 minutes. Remove to bowl. Add remaining oil to wok; stir-fry onion and carrots for 3 minutes. Add mushrooms; stir-fry for 3 minutes. Whisk soy sauce mixture and stir into wok along with beef and any accumulated juices and bean sprouts. Stir-fry until mixture comes to a boil and thickens. Sprinkle with coriander leaves.
Nutritional Information
- Protein: 23 grams
- Fat: 13 grams
- Carbohydrate: 15 grams
- Calories: 266
- Fibre: 3 grams
- Sodium: 784 mg