This stir-fry is a flavour-packed, basic recipe that’s perfect for quick weeknight meals or beginner cooks. So simple, that the originator of this recipe, Andrea Buckett, used to cook this with her camp crew while eating out on the backwoods trail during tree-planting season. Serve over rice or noodles.
¼ cup (60 mL) soy sauce
3 tbsp (45 mL) rice vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) onion powder
½ tsp (2 mL) EACH hot pepper flakes and ground cinnamon
1½ lb (750 g) Beef Top Sirloin Steak, thinly sliced
1 tbsp (15 mL) canola or sunflower oil
1 EACH sweet red and green pepper, thinly sliced
1 onion, sliced
- Combine soy sauce, rice vinegar, honey, onion powder, hot pepper flakes and cinnamon in sealable freezer bag; add beef strips, massaging marinade into beef. Seal and refrigerate for 15 to 30 minutes.
- Drain meat through colander set over bowl; discard marinade. Heat oil over medium-high heat in a large skillet. Pat beef strips dry with paper towel; cook half of the beef for about 1 minute per side or until browned but still pink inside. Transfer beef to a clean bowl and repeat with remaining beef. Set aside.
- Add red pepper, green pepper and onion to the skillet; cook, stirring often, for about 4 minutes or until tender-crisp. Return beef with accumulated juices to skillet. Cook, stirring, for about 1 minute, just until heated through.