Preparation time
20 minutes
Ready in
25 minutes
Cooking Time: 5 minutes
Makes
4 Servings
Ingredients
- 500 g Ontario Grilling Beef Steak (Strip Loin), about 1/2-inch (1 cm) thick
- 3 tbsp (45 mL) oyster sauce
- 2 tbsp (25 mL) soy sauce
- 1 tsp (5 mL) cornstarch
- 1 tsp (5 mL) freshly ground coarse black pepper
- 2 tsp (10 mL) granulated sugar
- 2 cloves garlic, finely minced
- 4 cups (1 L) Ontario Greenhouse Leaf Lettuce Leaves, torn
- 2 Ontario Greenhouse Tomatoes, sliced
- 12 diagonal slices Ontario Greenhouse Cucumber
- 4 tsp (20 mL) vegetable oil
- 1/4 cup (50 mL) thinly sliced Ontario Shallot
Sauce:
- 3 tbsp (45 mL) fresh lime juice
- 3/4 tsp (4 mL) freshly ground coarse black pepper
- 1/2 tsp (2 mL) salt
Instructions
Slice beef across the grain into 1/4-inch (0.5 cm) thick slices; place in medium bowl. Add 1 tbsp (15 mL) each of the oyster sauce and soy sauce, cornstarch and black pepper; stir well to coat. Let stand at room temperature for 15 minutes.
Meanwhile, in small bowl, stir together remaining oyster sauce and soy sauce, sugar and garlic. Set aside.
Line platter with lettuce, top with tomatoes and cucumber, leaving room for beef.
Sauce: In small bowl, stir together lime juice, black pepper and salt.
Heat large cast iron skillet or wok over high heat. Swirl in 2 tsp (10 mL) of the oil. Add half of the beef mixture in single layer. Brown for 1 minute; then stir-fry for 1 minute. Transfer to plate. Repeat with remaining oil and beef. Reduce heat to medium. Return beef and any accumulated juices to skillet; add oyster sauce mixture. Stir-fry to coat beef, about 1 minute or until desired doneness. Add beef to platter, sprinkle with shallots. Drizzle sauce all over and serve.
Nutritional Information
1 Serving (when recipe serves 4):
- Protein: 30 grams
- Fat: 10 grams
- Carbohydrate: 11 grams
- Calories: 260
- Fibre: 1 gram
- Sodium: 975 mg