Beef stir-fries cook in just minutes. For time-efficiency, let the meat marinate while you prepare the vegetables. Serve over bed of rice or Thai rice noodles. You can turn up the heat by adding a teaspoon (5 mL) minced seeded hot chili pepper.
1 lb (500g) Beef Fast-Fry Cutlets
¼ cup (50 mL) beef broth
2 tbsp (30 mL) EACH Thai fish sauce (or soy sauce) and cornstarch
2 tsp (10 mL) EACH granulated sugar and sesame oil
3 cups (750 mL) small broccoli florets
1 can (14 oz/398 mL) baby corn, drained and cut cobs in half
3 cloves garlic, minced
2 tsp (10 mL) minced gingerroot
1 ½ cups (375 mL) grape tomatoes, halved
⅓ cup (75 mL) slivered fresh basil leaves
1. Combine beef broth, fish sauce, cornstarch, 1 tsp (5 mL) lime rind and 1 tbsp (15 mL) lime juice, sugar and sesame oil in large sealable freezer bag. Add beef strips; refrigerate for 15 to 30 minutes.
2. Drain meat, reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled nonstick skillet for 2 minutes or until browned but still pink inside. Transfer to bowl.
3. Stir-fry broccoli in same skillet for 3 to 5 minutes or until just tender-crisp. Add corn, garlic and ginger; stir-fry for 30 seconds. Return beef to pan along with any juices and reserved marinade. Bring to boil and cook, stirring, for 1 minute or until sauce is thickened. Stir in tomatoes and heat through. Remove from heat; stir in basil.
Time Saver: For stir-fries in a snap, take advantage of ready-made stir-fry sauces and pre-cut vegetables.
Makes: 4 servings.