Name: Gingered Beef with Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 tbsp (15 mL) vegetable oil; 1-1/4 lb (625 g) boneless Ontario Beef Grilling Steak, cut in thin strips; 2 tsp (10 mL) grated fresh gingerroot; 1 clove garlic, minced; 1 each Ontario Greenhouse Sweet Red Pepper and Orange Pepper, cut in thin strips; 2 Ontario Onions, sliced in thin strips; 2 cups (500 mL) sliced Ontario Mushrooms; 1-1/3 cups (325 mL) beef broth; 3 tbsp (45 mL) sodium-reduced soy sauce; 3 tbsp (45 mL) cornstarch; 1/4 cup (50 mL) water

Gingered Beef with Peppers

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Author: Recipe and image courtesy of Foodland Ontario
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 1x

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Description

A Chinese take-out favourite made easily at home. This stir-fry scores on all accounts – fast, colourful and flavourful; perfect for those nights when you’re short on time.

Ingredients

Scale

1 tbsp (15 mL) vegetable oil
1–1/4 lb (625 g) boneless Ontario Beef Grilling Steak, cut in thin strips
2 tsp (10 mL) grated fresh gingerroot
1 clove garlic, minced
1 each Ontario Greenhouse Sweet Red Pepper and Orange Pepper, cut in thin strips
2 Ontario Onions, sliced in thin strips
2 cups (500 mL) sliced Ontario Mushrooms
1–1/3 cups (325 mL) beef broth
3 tbsp (45 mL) sodium-reduced soy sauce
3 tbsp (45 mL) cornstarch
1/4 cup (50 mL) water

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Instructions

In wok or large deep skillet, heat oil over medium-high heat. Add beef, ginger and garlic; stir-fry for 3 minutes or until beef is browned.

Add red and orange peppers, onions and mushrooms; stir-fry until tender-crisp about 3 minutes. Add broth and soy sauce; bring to a simmer. Cover and steam for 1 minute.

In small bowl, combine cornstarch and water; stir into meat and vegetable mixture. Cook stirring, for 1 minute or until sauce is thickened. Serve over cooked rice or noodles.