by Susan Hanna
This beef stir-fry from Canadian Living gets dinner on the table in a hurry. Whip up the sauce stir-fry the beef and bok choy, toss and serve. Cook’s note: When stir-frying, cook the meat in batches instead of all at once. If you crowd the pan, the meat will steam instead of browning.
Avoiding Additives and Preservatives
Use tamari instead of soy sauce, because it uses alcohol as a preservative instead of sodium benzoate. Use freshly squeezed lemon juice and an all-natural peanut butter.
Ingredients:
- 3 tbsp (45 ml) olive oil
- Half onion, minced
- 1 clove garlic, minced
- 1 tbsp (15 ml) sodium-reduced soy sauce
- 2 tsp (10 ml) smooth peanut butter
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 ml) packed brown sugar
- 400 g beef eye round oven roast, cut in scant ¼ -inch (0.6 cm) thick slices
- ¼ tsp (1 ml) salt
- 2 heads Shanghai bok choy, cut in 1-inch (2.5 cm) chunks
- 1/3 cup (75 ml) torn fresh cilantro
- ¼ cup (60 ml) chopped unsalted peanuts
- Sliced red finger chili pepper (optional)
Preparation:
In small saucepan, heat two-thirds of the oil over medium heat; cook onion, garlic, soy sauce, peanut butter, lemon juice and brown sugar, stirring, until smooth and thickened, about 3 minutes. Set aside.
Sprinkle beef with salt. In large nonstick skillet or wok, heat half of the remaining oil over medium high-heat; sauté half of the beef and bok choy until golden, about 3 minutes. Repeat with remaining oil, beef and bok choy.
In large bowl, toss beef mixture with sauce to coat. Sprinkle with cilantro, peanuts and chili pepper (if using). Serves 4.
From Canadian Living
