Stir-Fried Honey-Ginger Fast-Fry Steak Strips

The stir-fry method refers to cooking food over medium-high to high heat, stirring and tossing often, so everything cooks evenly. Serve over cooked fragrant basmati or jasmine rice.
Yield 4 Servings Prep. Time 15 min Cooking Time 10 min Total Time 25 min


Here are the following ingredients:

  • ¼ cup (60 mL) EACH soy sauce and liquid honey
  • 1 tbsp (15 mL) sriracha
  • 2 tbsp (30 mL) cornstarch
  • 2 tbsp (30 mL) vegetable oil
  • 1 lb (500 g) Beef Inside Round Fast-fry Steaks , cut into ¼-inch (5 mm) wide strips
  • 2 tbsp (30 mL) EACH minced garlic and gingerroot
  • 1 large carrot, thinly sliced
  • 1 sweet red pepper, thinly sliced
  • 1 can (14 oz/398 mL) baby corn, drained and rinsed
  • 8 baby bok choy, quartered
  • 2 green onions, thinly sliced

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.