Ginger Beef Stir-Fry

- 1 1/2 lbs boneless sirloin steak (about 3/4 " thick), trimmed (750 g)
- 1/4 cup sodium-reduced soy sauce (60 mL)
- 1 Tbsp cornstarch (15 mL)
- 1 Tbsp grated ginger (15 mL)
- 2 Tbsp canola oil, divided (30 mL)
- 1 1/2 cups matchstick-cut carrots (375 mL)
- 1 large onion, sliced (1)
- 1 large red bell pepper, cut into thin strips (1)
- 1 1/2 cups sliced mushrooms (375 mL)
- 2 garlic cloves, minced (2)
- 1 1/2 cups sugar snap peas or snow peas (375 mL)
- 1/8 tsp dried red pepper flakes (0.5 mL)
1. Cut beef in half lengthwise and then cut crosswise into thin slices; set aside.
2. In a small bowl, combine soy sauce, cornstarch and ginger. Stir until cornstarch dissolves. Set aside.
3. Heat a large skillet or wok over medium-high heat. Add 1 tbsp of canola oil (15 mL), coating bottom evenly. Add beef slices and cook until browned, stirring constantly. Remove from skillet and set aside.
4. Return skillet to medium-high heat; add remaining 1 tbsp canola oil (15 mL). When hot, add carrots, onion, bell pepper, mushrooms and garlic, and stir-fry 3 minutes or until tender-crisp.
5. Add beef, snap peas, red pepper flakes and soy mixture to vegetables in skillet. Cook for 1-2 minutes, stirring constantly, or until sauce thickens.
Chef’s Tip: When preparing stir-fries, try to cut up the vegetables and meat in the same size for fast, easy and even cooking.

Nutrition Tip: Tomorrow’s lunch? Make good use of leftovers by including some of the remaining stir-fry in a whole-grain wrap or pita.