Recipe Instructions:
Beef
2 lbs Beef Stir-Fry Strips angus beef inside round, flank or chuck steak, thinly sliced
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Crushed Red Chili Pepper Flakes more or less as desired
1 tsp Salt
1/2 tsp Black Pepper
Vegetables
1/2 Tri-Coloured Bell Peppers red, green, yellow, orange, julienned
1 head Broccoli cut into small florets
1/2 Red Onion medium, or red onion, julienned
Garlic Ginger Soy Sauce
2 tsp Fresh Ginger grated
6 Cloves Garlic minced
3 tbsp Brown Sugar
1/3 cup Beef Broth
1/3 cup Soya Sauce
1/3 cup Honey
Cornstarch Slurry to Thicken Sauce
2 tsp Cornstarch
2 tsp Cold Water
Olive Oil
Garnishes
Sesame Seeds, Sliced Green Onions, Crushed Red Chili Pepper Flakes for garnish, if desired
INSTRUCTIONS
Season beef with salt, black pepper, garlic powder and onion powder; cover and set aside while you prep your veggies and sauce.
Prepare veggies – red, green and yellow bell peppers, broccoli and red onion; set aside. Then add all garlic ginger soy sauce ingredients in a small bowl – ginger, garlic, brown sugar, beef broth, soya sauce and honey until well combined. Last, prepare cornstarch slurry by mixing 2 tsp cornstarch and 2 tsp cold water together until incorporated.
Heat 2 tbsp of olive oil in a skillet or wok over high heat. Once the skillet is hot, pan sear seasoned beef strips (work in batches if needed to get a good sear) until browned. Remove from skillet, and set aside. Next, add veggies and sauté for about a minute then add sauce, allow to simmer. Return beef to skillet and stir until everything everything coated in sauce. Pour in cornstarch slurry to thicken sauce to liking, mix until all incorporated and remove from heat.
Garnish with sesame seeds, more red chili pepper flakes, or sliced green onions as desired.
