Ginger Beef Stir-Fry

Ingredients:

• 1 1/2 lb (750 g) boneless sirloin steak, about 3/4 inch thick, trimmed
• 1/4 cup (50 mL) sodium-reduced soy sauce
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) grated gingerroot
• 2 tbsp (25 mL) canola oil, divided
• 1 1/2 cup (375 mL) matchstick-cut carrots
• 1  (1 ) large onion, sliced
• 1  (1 ) large red bell pepper, cut into thin strips
• 1 1/2 cup (375 mL) mushrooms, sliced
• 2  (2 ) garlic cloves, minced
• 1 1/2 cup (375 mL) sugar snap peas or snow peas
• 1/8 tsp (0.5 mL) dried red pepper flakes

Preparation:

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

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

Heat a large skillet or wok over medium-high heat.  Add 1 tbsp of canola oil, coating bottom evenly.  Add beef slices and cook until browned, stirring constantly.  Remove from skillet and set aside. 

Return skillet to medium-high heat; add remaining 1 tbsp canola oil.  When hot, add carrots, onion, bell pepper, mushrooms and garlic, and stir-fry 3 minutes or until tender-crisp. 

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