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Beef and Nectarine Stir Fry

 Prep time: 15 minutes + 30 minutes for marinating
Cook Time: 20 minutes

4 servings

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1 lb sirloin or strip loin steak (500 g)
2 tbsp low-sodium soy sauce (30 mL)
1 tbsp cornstarch (15 mL)
2 tsp granulated sugar (10 mL)
1 tsp sesame oil (5 mL)
Pinch hot pepper flakes
1 tbsp vegetable oil (15 mL)
1 red onion, thinly sliced
2 cloves garlic, minced
3 Ontario nectarines, pitted and cut in wedges
1/2 cup sodium-reduced chicken broth (125 mL)
1 green onion, sliced
Cooked whole grain or white rice


 Trim fat and cut steak into 1/2-inch (1 cm) wide strips. Whisk together soy sauce, cornstarch, sugar, sesame oil and hot pepper flakes; toss with steak. Refrigerate for at least 30 minutes or for up to 4 hours.

In large skillet, heat vegetable oil over medium-high heat; stir-fry red onion and garlic for about 2 minutes or until fragrant. Remove beef from marinade (discard any leftover marinade) and add beef to skillet; stir-fry for about 6 minutes or until browned and cooked to medium. Transfer to plate.

Add nectarines to pan; stir-fry for 5 to 7 minutes or until warmed through. Add chicken broth and return reserved beef mixture along with any accumulated juices to pan. Bring to simmer; cook for about 4 minutes or until sauce is thickened. Sprinkle with green onion. Serve over rice.

Tip:  Serve with lime wedges if desired.

Nutritional Info

Nutrition Facts
Per 1/4 recipe
Calories 430
Fat 11g
Saturated Fat 2.5g
Cholesterol 60mg
Sodium 390mg
Carbohydrate 53g
Fibre 4g
Sugars 12g
Protein 30g
Vitamin A 4% DV
Vitamin C 15% DV
Calcium 4% DV
Iron 25% DV

Note – nutrition analysis is based on 3 cups cooked brown rice per recipe (3/4c per serving).

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