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INGREDIENTS
| 1/3 cup |
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75 mL |
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hoisin sauce |
| 2 tbsp |
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30 mL |
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salad dressing |
| 2 tsp |
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10 mL |
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Asian chili sauce |
| 1 lb |
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500 g |
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Beef Grilling Steak (e.g. Rib, Top Sirloin or Strip Loin), trimmed and cut into 1/4-inch (5 mm) thick strips |
| 4 cups |
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1 L |
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mixed stir-fry vegetables (e.g. snow peas, slivered sweet yellow pepper, red onion and carrot) |
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
DIRECTIONS
1. Combine hoisin sauce, salad dressing and chili sauce. Toss 2 tbsp (30 mL) of the sauce mixture with beef strips. For even more flavour, marinate meat in the sauce for an hour or two.
2. Preheat barbecue to medium-high. Coat inside of barbecue wok with cooking spray. Place on the grill and close lid; heat for 5 minutes. Add beef strips to wok and cook over high heat for 1-2 minutes, stirring occasionally. Add vegetables and cook with the lid closed, for 8 minutes, stirring occasionally.
3. Transfer to a large serving platter or bowl; toss with remaining sauce. Serve with cooked vermicelli-style noodles.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 315 Calories |
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14 g Fat |
| 28 g Protein |
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20 g Carbohydrates |
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A good source of Iron (21 % RDI)
and an excellent source of Zinc (67 % RDI)
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