Experience Asian flavours at home with little effort and time. The cornstarch not only thickens the sauce but it tenderizes the beef too. Sounds a bit crazy, but our tests at the lab verified its tenderizing capabilities!
| Beef |
|
| 1 tbsp (15 mL) |
EACH cornstarch and sodium reduced soy sauce |
| 1 tbsp (15 mL) |
EACH minced gingerroot and orange juice |
| 2 |
cloves garlic, minced |
| 1 tsp (5 mL) |
EACH sesame oil and Asian chili sauce |
| 1 lb (500 g) |
Beef Top Sirloin Grilling Steak, cut into thin slices |
| Salad |
|
| 1 tsp (5 mL) + 1 tbsp (15 mL) |
canola oil |
| 1 cup (250 mL) |
sliced cremini mushrooms |
| ½ cup (125 mL) |
EACH julienned carrot, thinly sliced yellow pepper and red onion |
| |
Orange Vinaigrette (recipe follows) |
| 8 cups (2 L) |
spinach or spring lettuce mix (8 oz/250 g) |
- Combine cornstarch, soy sauce, gingerroot, orange juice, garlic, sesame oil and chili sauce in a medium bowl. Slice beef across the grain into thin slices. Toss with cornstarch mixture; let stand 10 minutes.
- Meanwhile, heat the 1 tsp (5 mL) canola oil in a large fry pan or wok over medium-high heat. Stir-fry mushrooms, carrot, pepper and onion until hot and softened and mushrooms are cooked; transfer to a bowl. Heat 1 tbsp (15 mL) canola oil in same pan and stir-fry beef in 2 batches 3 to 4 minutes or until brown. Add to bowl with cooked vegetables; toss to combine.
- Add Orange Vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up and dissolving the browned bits on the bottom of the pan. In large salad bowl, toss spinach with just enough hot vinaigrette to moisten; divide among 4 rimmed dinner plates. Top spinach with beef and vegetable mixture. Drizzle remaining vinaigrette over each serving.
Orange Vinaigrette: Whisk together 1 tsp (5 mL) grated orange rind, ¼ cup (50 mL) orange juice, 2 tbsp (30 mL) rice vinegar, 1 tbsp (15 mL) sodium reduced soy sauce, and 1 tsp (5 mL) liquid honey. Makes ½ cup (125 mL).