Beef and Vegetable Stir Fry

Extra Light
  • 1/4 cup low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp honey
  • 1 tbsp grated fresh gingerroot
  • 1 tbsp grainy mustard
  • 1/4 tsp salt
  • Juice of 1 lime
  • 1 lb top sirloin, thinly sliced across grain
  • 3 tbsp Filippo Berio Extra Light Olive Oil
  • 1 onion, minced
  • 1 sweet red pepper, thinly sliced
  • 1 cup broccoli florets, thinly sliced
  • 1 1/2 cups beef broth or water
  • 3 tbsp cornstarch
    • In rectangular baking dish, stir together soy sauce, garlic, honey, ginger, mustard, salt and lime juice; stir in beef until well coated. Cover and refrigerate for 1 hour or overnight.
    • Remove beef from marinade; discard marinade. Heat olive oil in large sauté pan or wok set over medium-high heat; cook beef quickly until no longer pink. Stir in onion, pepper and broccoli.
    • Whisk broth and cornstarch until smooth; add to beef mixture and cook until thickened.
    • Tip:

      • Serve this stir-fry over cooked rice if desired.

      Recipe provided by Chef Mary Ann Esposito

    Prep Time

    10 min

    Cook Time

    5 min

    Total Time

    15 min






    Dinners & Main Dishes

    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: Extra Light


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