Stoplight Beef Stir-Fry

Stoplight Beef Stir-Fry Recipe
Marinade:
3 cloves garlic, sliced
1 tbsp (15 mL) minced fresh ginger root
2 cup (500 mL) broccoli florets
1 EACH red, green and yellow sweet peppers, seeded and thinly sliced
1 tbsp (15 mL) vegetable oil
Stir-Fry:
1 tbsp (15 mL) cornstarch
2 tbsp (30 mL) EACH lemon juice, hoisin sauce and packed brown sugar
½ cup (125 mL) sodium-reduced beef or chicken broth
Sauce:
1 lb (500 g) Top Grass Top Sirloin Grilling Steak, or Top Grass Stir Fry  trimmed, about 3/4-inch (2 cm) thick
2 cloves garlic, minced
2 tbsp (30 mL) sodium-reduced soy sauce
¼ cup (50 mL) toasted slivered almonds, optional
  1. Marinade: Combine soy sauce and minced garlic in medium bowl. Cut steak in half lengthwise and then crosswise into thin strips; toss with marinade to combine. Let stand for 5 to 10 minutes.
  2. Sauce: Meanwhile combine broth, lemon juice, hoisin, brown sugar and cornstarch in small bowl; set aside. Remove beef from marinade and pat strips dry with paper towel (reserving marinade).
  3. Stir-Fry: Heat half the oil in 12-inch (30 cm) non-stick pan over medium-high heat until sizzling. Scatter half the beef strips into pan; cook for 1 to 2 minutes or until browned but still pink inside. Return beef to bowl with marinade; set aside. Repeat with remaining beef.
  4. Heat remaining oil in pan over medium high heat. Add peppers and broccoli; stir-fry for 2 minutes. Add a splash of water; cover and cook until tender-crisp, about 2 minutes. Push veggies to side of pan to clear the centre; add ginger root and garlic to clearing and cook until just fragrant, 15 to 20 seconds. Add sauce, meat and reserved marinade; toss together and heat through until bubbling and sauce thickens slightly. Serve topped with almonds (if desired).