Summertime Beef Stir-Fry
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12 oz (375 g) beef stirfry strips
4 green onions
1 sweet red pepper
1 sweet green pepper
2 cloves garlic, crushed
2 tbsp (30 mL) canola oil*
1 cup (250 mL) reduced sodium beef stock
2 tbsp (30 mL) red wine vinegar
1 tsp (5 mL) Worcestershire sauce
2 tsp (10 mL) cornstarch
1 tsp (5 mL) paprika
1 tsp (5 mL) dried thyme, or 1 tbsp (15 mL) fresh thyme leaves
½ tsp (2 mL) dried rosemary, or 1½ tsp (7 mL) fresh rosemary
pinch cayenne pepper
Whisk sauce ingredients together in a small bowl. Set aside.
Cut green onions into 1 inch (2.5 cm) lengths. Seed red and green peppers, and cut into strips. Crush garlic with a garlic press, or mince finely. Set aside.
Heat 1 tbsp (15 mL) of the oil in a large skillet over high heat until very hot but not smoking. Stir-fry beef for about 2 minutes, until browned. Remove from pan with a slotted spoon, and place in a bowl. Cover loosely to keep warm, and set aside.
Heat remaining 1 tbsp (15 mL) of oil in the skillet over high heat until very hot, but not smoking. Stir-fry green onions and pepper strips briefly, cooking only until crisp-tender. Add garlic and cook for about 30 seconds. Give the sauce mixture a stir, and pour into skillet. Reduce heat slightly, and cook, stirring, for 2 minutes or until thick and shiny. Return beef and any juices that have accumulated to the pan, and stir gently. Serve over rice or noodles.
* Use less oil if cooking in a nonstick pan.
Recipe source: Margaret Prouse. Used with permission