Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Beef and Vegetable Stir Fry https://www.metro.ca/userfiles/image/recipes/boeuf-legumes-saute-1627.jpg PT15M PT30M PT45M
Mix the beef bouillon, soy sauce and cornstarch in a bowl. Set aside.Heat the wok or a large skillet on medium heat. Add the oil and brown onion and broccoli 4 to 5 minutes. Add the mushrooms and continue cooking 2 minutes.Add the beef strips, the garlic and the ginger and continue cooking 5 minutes.Stir in the beef bouillon preparation and reheat 3 to 4 minutes until the sauce thickens.Serve on Chinese noodles and sprinkle with sesame seeds.
4
2 8 5 1
1/2 cup (125 mL) beef bouillon 1/4 cup (60 mL) soy sauce 1 tsp. (5 mL) corn starch 2 tsp. (10 mL) sesame oil 1 chopped onion 4 cups (1 L) broccoli florets 2 cups (60 mL) fresh mushrooms, cleaned and sliced 1 1/2 lb (680 g) sirloin steak, cut in strips 2 minced garlic cloves 1 Tbsp. (15 mL) fresh ginger, chopped 1 lb (454 g) cooked chines noodles sesame seeds to taste
Beef and Vegetable Stir Fry

Beef and Vegetable Stir Fry

Rate this recipe
8 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    beef bouillon
  • 1/4 cup
    (60 mL)
    soy sauce
  • 1 tsp.
    (5 mL)
    corn starch
  • 2 tsp.
    (10 mL)
    sesame oil
  • 1
    chopped onion
  • 4 cups
    (1 L)
    broccoli florets
  • 2 cups
    (60 mL)
    fresh mushrooms, cleaned and sliced
  • 1 1/2 lb
    (680 g)
    sirloin steak, cut in strips
  • 2
    minced garlic cloves
  • 1 Tbsp.
    (15 mL)
    fresh ginger, chopped
  • 1 lb
    (454 g)
    cooked chines noodles

  • sesame seeds to taste
Imprimer ma sélection

Preparation

Mix the beef bouillon, soy sauce and cornstarch in a bowl. Set aside.

Heat the wok or a large skillet on medium heat. Add the oil and brown onion and broccoli 4 to 5 minutes. Add the mushrooms and continue cooking 2 minutes.

Add the beef strips, the garlic and the ginger and continue cooking 5 minutes.

Stir in the beef bouillon preparation and reheat 3 to 4 minutes until the sauce thickens.

Serve on Chinese noodles and sprinkle with sesame seeds.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.