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Prep Time
12 mins
Total Time
35 mins


1 lb
Sterling Silver® Beef Stir-Fry Strips
500 g
1 tsp
baking soda
5 mL
1/4 cup
reduced sodium soy sauce, divided
60 mL
1 cup
reduced sodium beef broth
250 mL
2 tbsp
30 mL
1 tbsp
sesame oil
15 mL
2 tsp
brown sugar
10 mL
1 tbsp
canola oil, divided
15 mL
onion, sliced
3 cloves
garlic, minced
2 tbsp
Ginger Seasoning Paste
30 mL
2 cups
sliced carrots
500 mL
4 cups
coarsely chopped broccoli crowns
1 L
2 cups
snap or snow peas
500 mL


Step 1

In a bowl, toss beef with baking soda and 1 tbsp (15 mL) soy sauce. Set aside.

Step 2

To make sauce, in a small bowl, whisk together beef broth, remaining 3 tbsp (45 mL) soy sauce, cornstarch, sesame oil and sugar. Set aside.

Step 3

In a wok or large skillet, heat half the canola oil over high heat, add half the beef and stir-fry just until meat browns, 2 to 3 min. Transfer to plate. Repeat with remaining oil and meat. Set aside.

Step 4

In the same wok, add onion, garlic and ginger paste and stir-fry until fragrant, about 1 min. Add carrots and 1/2 cup (125 mL) water then cover and let steam for 2 min. Add broccoli and let steam for 3 min. or until vegetables are tender-crisp.

Step 5

Pour in sauce and stir-fry until sauce thickens, about 1 to 2 min. Stir in beef and any accumulated juices, add snow peas and stir-fry for 1 min.


For high-heat cooking, use canola or peanut oil. Butter can smoke or burn.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/6 of the recipe
10 g
Saturated Fat:
3 g
16 g
4 g
40 mg
23 g
830 mg
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