4 Tablespoon, divided (30% less salt sauce (1 tablespoon to marinade beef+ 3 tablespoons))
1 Cup (16 tbs) (25% less sodium)
Sesame oil/Canola oil /peanut oil
1 Tablespoon, divided
1 , sliced
3 Clove (15 gm), minced
Ginger seasoning paste
2 Cup (32 tbs), sliced
1 Cup (16 tbs)
4 Cup (64 tbs), coarsely chopped
Snap peas/Snow peas
2 Cup (32 tbs)
1. In a bowl, combine beef, soy sauce, and baking soda. Mix to coat evenly. Set it aside.
2. For sauce, in a large mixing bowl, add beef broth, soy sauce, corn starch, sesame oil, and brown sugar. Whisk until smooth.
3. In a wok, pour ½ the canola oil, heat it over high.
4. Add ½ the beef, and fry for 2-3 minutes or until brown. Transfer it to a plate, and repeat for the remaining beef. Set it aside.
5. In the same wok, add onion, garlic, and ginger. Cook for about a minute or until fragrant.
6. Insert sliced carrot and water. Mix, cover it with lid, and let it steam for about 2 minutes.
7. Add broccoli, cover and cook until vegetables are tender crisp for about 3 minutes.
8. Pour sauce and cook for 1-2 minutes or until sauce thickens.
9. Stir in beef and peas. Mix well and cook for 1-2 minutes or just until the peas are heated through.
10. Serve beef stir fry hot with toasted bread slices.
Stir frying requires high heat cooking. Canola oil or peanut oil is best for frying because it heats without smoking or burning.
Avoid over crowding the wok while stir frying. This will help it cook evenly and quickly.
Steaming firm vegetables will help all the vegetables cook evenly at the same time.