Recipe by carmenskitchen
This came from a healthy online recipe site. You can easily replace the beef with your choice of protein. I have made this often and it always turns out great for me. Great way to eat a healthier version of an asian stir-fry. Serve with brown or white steamed jasmine rice.
Top Review by KateL
Simply wonderful, just a hint of a kick from the ginger and the chili-garlic sauce. Why not make this for your honey for Valentines's Day! We used deer tenderloin, which DH cut in 1/4-inch thickness; as soon as blood appeared, I turned it. I kept the tenderloin in the oven at 200-degrees F until the end. Just fantastic, the only downside is the prep time, but it was worth it. For just the 2 of us, I used half the broccoli, but kept everything else the same. Served this with Recipe#505471 (although to witness the different flavors, please don't serve the beef on top of the rice because it would all blur together.) Made for Best of 2013 tag based on GibbyLou's recommendation.
- 1⁄2 cup reduced-sodium chicken broth, divided
- 1 tablespoon cornstarch
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons orange marmalade
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 1⁄2-2 teaspoons chili-garlic sauce
- 4 teaspoons canola oil, divided
- 12 ounces top sirloin steaks, trimmed of fat and cut into 1/4-inch strips
- 1 tablespoon minced fresh ginger
- 1 large onion, slivered (1 1/2-2 cups)
- 1 small red bell pepper, diced (1 cup)
- 1 lb broccoli floret (about 4 cups)
Directions See How It's Made
- Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
- Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
- Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.