Ingredients
Time: 20 minutes
Serves: 6
Beef:
- 1 tablespoon canola oil
- 4 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons agave sweetener
- 1 tablespoon white vinegar
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- 1 pound lean sirloin, sliced across grain in 1/4-inch strips
- 1 tablespoon canola oil
- 1 medium onion, sliced
- 1 cup broccoli florets
- 1 cup cauliflower, chopped
- 1 small red bell pepper, sliced into 1 x 1/2-inch pieces
- 1 small yellow pepper, sliced into 1 x 1/2-inch pieces
- 3 carrots, sliced into 1 x 1/2-inch pieces
- 1/2 cup green onion, chopped
DIRECTIONS
1. Cook brown rice according to package instructions. Set aside.
2. In small bowl, combine all beef ingredients, tossing to coat sirloin. Cover and refrigerate 10-15 minutes.
3. In large sauté pan, heat canola oil over medium heat. Add onion and sauté 2-3 minutes. Add broccoli, cauliflower, red and yellow peppers and carrots; sauté 5 minutes. Set aside and keep warm.
4. Return sirloin with marinade to sauté pan and cook until meat is well done, 3-4 minutes per side. Add vegetables back in and heat through.
5. Serve over brown rice. Garnish with chopped green onions.
**This recipe was developed exclusively for the Canola Council of Canada**
WHY WE LOVE THIS RECIPE
Just looking at this colorful stir-fry will make your mouth water. Mmmmm….Mmmmm! Lean sirloin combines with a “mini garden” for a protein and antioxidant-rich meal that’s a snap to prepare. Canola oil is ideal for stir-frying or sautéing with its high heat tolerance and light texture. From the beta-carotene in the carrots, vitamin K in broccoli, vitamin C in cauliflower, vitamin A in peppers and all the fiber among them we are truly getting a nutrient packed, satisfying and of course tasty meal.
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