Name: Cinnamon Beef Stir-Fry
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Ingredients: 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

Ingredients

Scale

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

Instructions

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.