boneless top sirloin steak, sliced into thin strips
dark sesame oil
fresh mixed vegetables, such as broccoli florets, snow peas and sliced carrots
1 1/2 cups
whole roasted cashews
- COMBINE meat with hoisin, sesame oil and chili flakes in a medium bowl.
- HEAT an extra-large non-stick frying pan over medium-high. Add meat mixture. Cook, stirring often, until just a bit of pink remains, 3 to 4 min. Transfer to a bowl and reserve. Add oil to pan, then vegetables. Cook until tender-crisp, about 5 min. Stir cornstarch with beef broth in a small bowl until dissolved. Add broth mixture and meat to pan. Cook until sauce thickens and beef is cooked to desired doneness, about 2 more min. Stir in cashews. Serve over rice.
Protein 28 g
Carbohydrates 22 g
Fat 23 g
Fibre 3 g
Sodium 823 mg
Pair it with: A berry delicious red. In this clever blend with syrah and bonarda, Argentina’s signature grape, malbec, proves that it plays well with other grapes, as well as with this beef and veg dish. The taste is all strawberries and dried cherries, with nuances of anise and spice. Our Pick: La Posta Cocina Tinto, Argentina, $13.