This Spicy Beef and Vegetable Stir-Fry is quick and simple – One of our favourites at The Butchers Block.
1 tbs canola oil
12 ounces sirloin steak cut diagonally across the grain into thin slices
Sugar snap peas
All cut into thin strips
3 tbsp soy sauce
1 1/2 tbsp rice wine vinegar, 1 tbsp minced peeled fresh ginger, 1 tsp chilli, 1 clove of garlic.
1. Heat a large nonstick pan over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add the vegetables except the onions; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.
2. Add soy sauce, vinegar, ginger, chili & garlic to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions to pan; toss well to coat.
3. Serve with wholegrain rice for extra bite.