For time efficiency, you can cook the accompanying pasta or make some rice while the meat marinates. For 4 servings, cook 6 oz (175 g) pasta or ¾ cup (175 mL) rice.
| ⅓ cup (75 mL) |
EACH sodium-reduced soy sauce and beef broth |
| 2 tbsp (30 mL) |
fresh lime juice |
| 1 tbsp (15 mL) |
EACH cornstarch and liquid honey |
| 2 tsp (7 mL) |
EACH minced fresh ginger and cloves garlic |
| ⅔ lb (350 g) |
Beef Stir-fry Strips or 1-inch (2.5 cm) thick Beef Grilling Steak cut into thin strips |
| 1 tbsp (15 mL) |
vegetable oil |
| 1 cup (250 mL) |
broccoli florets and sliced mushrooms |
| Half |
sweet red pepper, seeded and thinly sliced |
| 2 |
green onions, sliced on diagonal |
- Whisk together soy sauce, beef broth, lime juice, cornstarch, honey, ginger and garlic in large bowl. Add beef strips, tossing to coat. Marinate for 15 to 30 minutes.
- Heat half of oil over medium-high heat in large deep non-stick skillet. Drain beef, reserving marinade; add beef to skillet and cook, stirring until browned but still pink inside, about 3 to 4 minutes. Remove beef and set aside.
- Add remaining oil, broccoli, mushrooms and red pepper; stir-fry for 2 minutes. Add 3 tbsp (45 mL) water; cover and steam vegetables until tender-crisp, about 3 minutes. Return beef to pan; add reserved marinade and heat until thickened, about 2 minutes. Sprinkle with green onions and serve over pasta or rice.