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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.


4 servings.


* Use less oil if cooking in a nonstick pan.


Recipe source: Margaret Prouse. Used with permission

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