Updated Nov 24, 2014Chatelaine
condensed chicken broth, or 1 cup chicken bouillon
boneless sirloin, at least 1-in. thick
medium red onion, or cooking onion
large button mushrooms
bell peppers, any colour
sliced water chestnuts
salt and freshly ground black pepper, optional
- In a medium-size bowl, stir broth with hoisin, chili-garlic sauce and sesame oil. In a small bowl, stir cornstarch with orange juice until dissolved, then stir into broth mixture. Slice beef across the grain into thin bite-size strips. Cut red onion in half lengthwise, then place cut-side down and slice each half into thick strips. Thickly slice mushrooms. You should have about 2 cups (500 mL) mushrooms. Core and seed peppers, then slice into strips. Thinly slice green onions, if using. Then drain water chestnuts.
- Place a large wok or wide frying pan with deep sides over high heat. When hot, add 1 tablespoon (15 mL) oil. Add beef and stir-fry just until it loses its red colour, no more than 2 minutes. Remove beef to a dish. Add remaining oil to wok, then add red onion and mushrooms. Stir-fry just until mushrooms become golden-tinged, about 2 minutes. Add peppers and water chestnuts. Stir-fry 2 more minutes.
- Stir broth mixture to make sure cornstarch has not separated, then add to stir-fry along with beef and any juices that have accumulated in dish. Continue to stir until broth mixture boils and thickens and there is no taste of raw cornstarch, about 3 minutes. Taste and cook 1 more minute if you detect any chalky consistency in sauce. Add salt and pepper, if needed. Sprinkle in green onions, if you like. Serve over rice or Asian noodles.
Stir-fries can be one of the best and healthiest, fast family dinners. Buying precut veggies and bottled Oriental sauce slashes prep time.