For quick cooking and fresh flavour, stir-frying is hard to beat.  In this recipe, crushed red pepper flakes boldly accent tender strips of beef, carrots, mushrooms and bean sprouts. Serve over rice or noodles.

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Standing Time : 10 minutes

Preparation Time:

Cooking Time:

Servings: 4

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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