Stir-Fried Beef and Vegetables

Thin strips of beef quickly cooked over a high heat along with fresh vegetables produces an enticing meal of tender meat and crisp fresh vegetables.

Ingredients

Sauce:

1/3 cup water

1 tablespoon cornstarch

3 tablespoons soy sauce

3 tablespoons GOLDEN BLOSSOM HONEY

3/4 teaspoon dried ginger

1/4 teaspoon salt

1/8 teaspoon cinnamon

Stir-Fry

1 pound boneless beef sirloin

2 tablespoons olive oil, divided

2 cloves garlic, minced

2 carrots, cut into 3-inch pieces

1 red bell pepper, cut into 3-inch strips

1 cup sugar snap peas

Honey Tips

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Directions

Sauce:
Whisk together all ingredients. Set aside.

Stir-Fry:
Slice beef very thinly across grain into 2-inch x 1-inch strips. Heat 1 tablespoon of oil in wok or large heavy skillet until very hot but not smoking. Add beef and garlic. Cook stirring constantly for about 3 minutes. Remove to a bowl with any accumulated juices.
In the same skillet, heat remaining tablespoon of oil until hot. Add vegetables and cook stirring constantly until vegetables are just crisp tender, about 3 minutes.
Return beef and juices to skillet. Stir in the sauce. Cook until sauce is bubbly. Serve over rice.
Serves: 4