Ginger Beef Stir-Fry

Ginger Beef Stir-Fry (Adapted from Canadian Living)

1/2 cup beef stock
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon potato starch
16 ounces top sirloin, thinly sliced
2 tablespoons canola oil, divided
2 garlic cloves, minced
1 tablespoon minced fresh ginger
4 carrots, thinly sliced
1/4 cup water
2 scallions, thinly sliced
2 tablespoons sesame seeds, toasted

In a medium bowl, whisk together stock, hoisin sauce, soy sauce, vinegar and potato starch.

In a shallow dish, add beef and toss with 1/4 cup of the sauce mixture - set aside and let stand for 10 minutes

In a large skillet, heat 1 tablespoon oil over high - add beef and stir-fry until browned, but still pink inside, about 2 minutes. Transfer beef to a plate. Add remaining oil to pan and reduce heat to medium-high. Stir in garlic and ginger - cook, stirring, until fragrant, about 1 minute. Add carrots and water - cover and cook until crisp-tender, about 3 to 4 minutes.

Uncover skillet - place meat, along with any accumulated juices, back into the pan. Add remaining sauce and cook until thickened, about 2 minutes. Remove from the heat and stir in onions and sesame seeds. Serve over rice or noodles, if desired.

Makes about 4 servings.

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