Ingredients

Directions

1. Combine soy sauce, honey, sriracha and cornstarch in a small bowl; set sauce aside. 2. Heat oil over medium-high heat in large wok or nonstick skillet. Add beef strips, garlic and gingerroot; stir-fry for 2 minutes or until meat is cooked to medium (160ºF/71ºF) and browned but still pink inside. Transfer to a clean bowl; tent with foil to keep warm. 3. Add carrot, red pepper, baby corn and bok choy to skillet; stir-fry for 3 to 5 minutes or until almost tender-crisp. Return beef with any accumulated juices to skillet, along with the reserved sauce; bring to a boil. Cook, stirring, for 1 to 2 minutes or until sauce is bubbly and thickened, beef is heated through and vegetables are just tender. Remove from heat; stir in green onions.

Cuts Used in This Recipe

Steaks

Stir-Fried Honey-Ginger Fast-Fry Steak Strips

Ingredients

Directions

Cuts Used in This Recipe

Eye of Round Fast-fry Steaks

Halal Eye of Round Fast Fast-fry Steak

Bottom Sirloin Flap Fast-Fry Steak