0 Ratings
- 4 Servings +
0.25 cup (60 mL) chicken broth
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) cornstarch
2 tbsp (30 mL) vegetable oil
1 Prince Edward Island Certified Beef top sirloin steak (about 1 lb/ 450 g), cut into very thin slices
4 cloves of garlic, minced
1 (2.5 cm) knob of ginger, peeled and minced
small red chillies, seeds and steams removed, minced
2 green onions, thinly sliced diagonally
Sesame seeds (optional)
In a small bowl or cup, whisk together the chicken broth, soy sauce, brown sugar and cornstarch.
Heat 1 tbsp (15 mL) of oil in a large skillet over medium-high heat. Brown beef and remove from the pan.
Reduce the heat to medium and add the remaining 1 tbsp (15 mL) of oil to the skillet. Once hot, fry the garlic, ginger and red chillies until fragrant, about 1 minute.
Stir in the cornstarch mixture and bring to a boil to thicken the sauce.
Add back the beef and any accumulated juices along with the green onions, reserving a bit for garnish.
Stir thoroughly to coat and remove from heat. Top with remaining green onions and sesame seeds if desired.
Goes well over steamed rice or chewy Asian style noodles. Serve with steamed greens such as bok choy or broccoli.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
