Rainbow Beef Stir-Fry
Rainbow Beef Stir-Fry
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 268 |
| pro | 26 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 54 mg |
| sodium | 768 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 24 |
| vit A | 12 |
| vit C | 157 |
| folate | 12 |
Serve this colourful stir-fry atop a bed of steaming whole grain rice.
Ingredients
- 1 lb top sirloin grilling steaks
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tbsp minced gingerroot
- 1/4 tsp Chinese five-spice powder or cinnamon
- 1 sweet red pepper
- 1 yellow pepper
- 3 green onions
- 2 tbsp vegetable oil
- 1/4 cup beef stock
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/4 cup chopped fresh coriander
Preparation
Thinly slice beef diagonally into strips. In bowl, toss together beef, soy sauce, cornstarch, garlic, ginger and five-spice powder; let stand for 20 minutes.
Meanwhile, seed, core and cut red and yellow peppers into bite-size chunks. Cut green onions into 1-inch (2.5 cm) lengths.
In wok or large skillet, heat vegetable oil over high heat; stir-fry beef mixture, in 2 batches, until browned, about 1 minute per batch. Transfer to plate.
Add red and yellow peppers and onions to wok; add 2 tbsp (25 mL) water and toss. Cover and steam until peppers are tender-crisp, about 3 minutes.
Return beef and accumulated juices to pan. Stir in stock, hoisin sauce and sesame oil; simmer until thickened and glossy, 1 minute. Sprinkle with coriander.
More stir-fry recipes:
- Ginger Beef Stir-Fry
- Teriyaki Beef Stir-Fry
- Peanutty Beef Stir-Fry
- Tomato Beef Stir-Fry
- Beef and Sweet Potato Stir-Fry
Source : Canadian Living Magazine: August 2004
- Keywords : Dinner; Main Course; Stir Fry; Chinese; Beef; Red pepper;
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