BEEF VEGETABLE STIR-FRY

​2 tbsp (25 mL) rice vinegar
2 tbsp (25 mL) soy sauce
1/4 tsp (1 mL) freshly ground pepper
1 lb (0.5 kg) sirloin steak, thinly sliced
4 oz (125 g) vermicelli rice noodles
Boiling water
2 tbsp (25 mL) canola oil
2 cups (500 mL) sliced mushrooms
2 cups (500 mL) sliced asparagus (1 inch/2.5 cm)
1/2 cup (125 mL) julienned carrot
1/2 cup (125 mL) beef broth
1/2 cup (125 mL) sliced green onions
2 tbsp (25 mL) hoisin sauce
1 tbsp (15 mL) oyster sauce
1 tbsp (15 mL) soy sauce

​1. To prepare marinade, combine vinegar, 2 tbsp (25 mL) soy sauce and pepper in a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade; seal bag. Let stand for 30 minutes.
2. Meanwhile, place noodles in a bowl. Pour boiling water over noodles to cover. Let stand until noodles are tender, about 8 minutes.
3. Drain noodles; set aside.
4. Remove steak from marinade; discard marinade.
5. Heat oil in a large deep non-stick frypan over medium-high heat. Add steak and cook, stirring, until browned.
6. Transfer steak to a plate; set aside.
7. Reduce heat to medium. Add mushrooms and cook, stirring, until mushrooms are lightly browned and liquid is evaporated, about 5 minutes.
8. Add asparagus, carrot and beef broth; stir to combine.
9. Cook, covered, for 3 minutes or until asparagus is tender crisp.
10. Uncover and return beef and any accumulated juices to pan.
11. Add green onions and stir to combine. Stir in hoisin sauce, oyster sauce and 1 tbsp (15 mL) soy sauce.
12. Serve immediately over noodles. Serves 4.
 
Nutritional analysis per serving:
288 calories, 12.1 g fat, 27.3 g protein, 18.2 g carbohydrate, 3.2 g fibre, 830 mg sodium
 
 
Last updated on January 23, 2018