10 oz. can condensed chicken broth OR 1 cup chicken bouillon
1/4 cup hoisin sauce
1 tbsp. chili garlic sauce
1 tsp. sesame oil
2 tbsp. cornstarch
1/2 cup orange juice
1 lb. boneless sirloin, at least 1" thick
1 medium size red onion or regular cooking onion
10 large button mushrooms
2 peppers, any colour
4 green onions (optional)
10 oz. can sliced water chestnuts
2 tbsp. olive oil
salt and freshly ground black pepper (optional)

Preparation Time 10 minutes

Makes 4 Servings
 

Recipe from Sid's Files

1. In a medium size bowl, stir broth with hoisin, chili garlic sauce and sesame oil. In a small bowl, stir cornstarch with orange juice until dissolved, then stir into broth mixture. Slice beef across the grain into thin bite size strips. Cut red onion in half lengthwise, then place cut side down and slice each half into thick strips. Thickly slice mushrooms. You should have about 2 cups (500 mL) mushrooms. Core and seed peppers, then slice into strips. Thinly slice green onions, if using. Then drain water chestnuts. 

2. Place a large wok or wide frying pan with deep sides over high heat. When hot, add 1 tablespoon (15 mL) oil. Add beef and stir fry just until it loses its red colour, no more than 2 minutes. Remove beef to a dish. Add remaining oil to wok, then add red onion and mushrooms. Stir fry just until mushrooms become golden tinged, about 2 minutes. Add peppers and water chestnuts. Stir fry 2 more minutes. 

3. Stir broth mixture to make sure cornstarch has not separated, then add to stir fry along with beef and any juices that have accumulated in dish. Continue to stir until broth mixture boils and thickens and there is no taste of raw cornstarch, about 3 minutes. Taste and cook 1 more minute if you detect any chalky consistency in sauce. Add salt and pepper, if needed. Sprinkle in green onions, if you like. Serve over rice or Asian noodle