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Ingredients| 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 |
Directions
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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