Get Ready

Preparing ingredients ahead is the key to simplifying a stir-fry recipe. All of the slicing, dicing and mixing can be done in advance.

• Trim 1 lb (500 g) Beef Grilling Steak (Top Sirloin, Strip Loin, etc.)
• Slice into thin strips about 2-inches long.

Cook’s Notes:
– Time Saver: get the staff at the meat counter to cut your steak into strips for you.
– Use a steak that’s at least ¾ inch thick. For the best in beef select a steak that has been graded Canada Prime, AAA or AA.

• Mix the marinade and toss with the steak strips; let stand 5 to 10 minutes.
• Chop the veggies and prepare the stir-fry sauce.

Cook’s Notes:
Having the ingredients all ready stream-lines stir-fry cooking. You can prep the components the night or morning before - just, cover and refrigerate.

Cook the beef

• Use the largest heavy nonstick skillet that you have.
• Heat a splash of vegetable oil in the pan over medium-high heat until sizzling hot.
• Scatter half the beef strips into the pan and cook until strips are browned but still pink inside (about 1 to 2 minutes per side).
• Remove to bowl and repeat with remaining beef.

Cook’s Notes:
For home stir-fry, a flat bottomed skillet works better than a wok – it’s difficult to get enough heat on a home stove for stir-fry success with a wok.

You need just a minimum of oil with a nonstick pan.

Cook the beef in 2 batches so you don’t overcrowd the pan – if overcrowded, the beef strips will steam rather than sear.

Cook the Veggies

• Heat a splash of oil in pan over medium high heat.
• Add peppers and broccoli and stir-fry for 2 minutes.
• Add a splash of water; cover and cook until just tender-crisp (about 2 minutes).

Cook’s Notes:
A splash of water to the pan helps prevent veggies from scorching.

Cook the Flavourings

Push veggies to side to clear the centre of pan – add gingerroot and garlic; cook just 15 to 20 seconds, until fragrant.

Finishing

• Add in the beef and any juices, and the stir-fry sauce – toss together to coat and heat through until sauce is bubbling and thickens slightly.
• Serve immediately over brown rice for a fibre boost and top each serving with toasted slivered almonds or roasted peanuts or cashews.

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