2 lb Boneless Sirloin Steak

1/4 cp Food Lion Soy Sauce

1 tbsp Food Lion Cornstarch

1 tbsp Gingerroot

1/4 cp my essentials Canola Oil

1 1/2 cp Carrots

1 lg Onion

1 lg Red Bell Pepper

1 1/2 cp Mushrooms

2 clv Garlic

1 1/2 cp Sugar Snap Peas

1 pnch Dried Red Pepper Flakes

6 cp Cooked my essentials Long Grain Rice


1. Cut beef in half lengthwise and then cut crosswise into thin slices; set aside.

2. In a small bowl, combine soy sauce, cornstarch and ginger. Stir until cornstarch dissolves. Set aside.

3. Heat a large skillet or wok over medium-high heat.

4. Working in 3 batches, add 1 Tbsp (15 mL) of canola oil, coating bottom evenly.

5. Add one-third of beef slices and cook 1 minute, until browned, stirring constantly.

6. Remove from skillet and set aside. Repeat with remaining 2 batches.

7. Return skillet to medium-high heat; add remaining 1 Tbsp (15 mL) canola oil.

8. When hot, add carrots, onion, bell pepper, mushrooms and garlic, and stir-fry 3 minutes or until tender-crisp.

9. Add snap peas, red pepper flakes and soy mixture. Cook for 1 minute.

10. Return beef to wok and cook 1 minute, stirring constantly, or until sauce thickens. Serve over hot rice.

11. *Two for one recipe shortcut: Reserve 4 cups (1 L) cooked stir-fry mixture and 3 cups (750 mL) cooked rice to make Spicy Ginger-Beef & Rice Soup with Lime tomorrow.


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