Beef Stir Fry

YIELD 8 servings

ACTIVE TIME 10 min

TOTAL TIME 25 min

INGREDIENTS

• 1/4 cup soy sauce

• 2 tbsp honey

• 1 tbsp cornstarch

• 5 garlic cloves, grated

• 1 inch ginger, grated

• 1 tsp salt

• Ground black pepper, to taste

• 2 lbs beef sirloin, cut into 1 inch cubes

• 3 medium bell peppers, cut into 1 inch pieces

• 2 large zucchini, cut into quarters

• 9 oz snap (snow) peas

• 3/4 cup cashews, unsalted

• 2 tbsp toasted sesame oil, divided

• 3 large green onions, chopped

INSTRUCTIONS

1. In a small bowl, whisk together soy sauce, honey, cornstarch, cloves, ginger, salt, and pepper. Set aside.

2. In a wok, toast cashews on medium heat until golden brown, stirring occasionally. Transfer to a small bowl and set aside.

3. Return wok to high heat and add 1 tbsp sesame oil. Add beef and cook until brown and crispy, for about 10 minutes, stirring occasionally. Move beef to a side of  the wok and add remaining sesame oil, bell pepper, zucchini and snap peas to the centre of the wok. Cook vegetables for 5 minutes, stirring occasionally.

4. Add cashews, pour sauce and stir. Cook stir fry until vegetables are tender and sauce has thickened, about 3 – 5 minutes, stirring frequently.

5. Garnish with green onion and serve hot over brown rice, quinoa or noodles of choice.

NUTRITION

Calories302

Total Fat 13.9g

Cholesterol 66.9mg

Sodium 840.8mg

Total Carbohydrate 14.7g

Dietary Fiber 2.4g

Sugars 7.2g

Protein 29.5g