Beef and Vegetable Stir Fry

Beef and Vegetable Stir Fry

Serves: 4

Beef and Vegetable Stir FryINGREDIENTS

¼ cup low-sodium soy sauce
2 cloves garlic, minced
¼ teaspoon salt
1 tablespoon honey
1 tablespoon grated ginger
1 tablespoon grainy mustard
Juice of 1 lime
3 tablespoons Filippo Berio® Extra Light Olive Oil
1 pound top sirloin, sliced thinly across the grain
3 tablespoons cornstarch
1 ½ cups beef broth or water
1 medium onion, minced
1 red bell pepper, seeded and sliced into thin strips
1 cup broccoli florets, cut into thin slices



1. In a rectangular glass dish, mix together the soy sauce, garlic, salt, honey, ginger, mustard and lime juice. Add the meat and mix to coat the pieces well. Cover and refrigerate for 1 hour or overnight.
2. When ready to cook, drain the meat from the marinade 1 1/2 cups water and the cornstarch. Mix well and set aside.
3. Heat the olive oil in a large sauté pan or wok. Add the meat and cook quickly over medium-high heat until no longer pink. Stir in the onion, peppers and broccoli florets.
4. Mix the cornstarch and beef broth together until smooth, then add to the beef mixture and cook until the sauce thickens.
5. Serve over cooked rice. 

Recipe Provided by Chef Mary Ann Esposito

Last Updated Monday, September 01, 2014 - 09:31 AM.