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Beef Stir Fry with Demi-Glace Sauce
Low Sodium and Gluten Free Instant Demi-Glace Sauce Mix
Ingredients
| 1.25 L |
Luda H Low Sodium, Gluten Free, Instant Demi-Glace Sauce (hot) |
| 80 mL |
Canola Oil |
| 1 kg |
Beef Sirloin Stir-Fry Strips |
| 500 g |
Button Mushrooms |
| 30 mL |
Parsley, finely chopped |
| 3 mL |
Cracked Black Peppercorns |
| 1 large |
Red Bell Pepper, cut julienne style |
| 1 large |
Green Bell Pepper, cut julienne style |
| 400 g |
Snow Peas or Sugar Snap Peas |
| 1 medium |
Spanish Onion, finely diced |
| 15 mL |
Ginger, minced |
| 800 g |
Bean Sprouts |
| 40 mL |
Inspiration Condiment Mix for Fish, Salads and Vegetables |
Preparation
Prepare the Luda H Demi-Glace Sauce according to package directions. Keep hot. In a large wok or on a flat top griddle, heat the canola oil on high and sauté the beef until fully browned. Reserve in a stainless hotel pan. Sauté the rest of the ingredients (except for the sauce) until a bit crispy and mix with the beef strips. Add the hot Luda H Demi-Glace Sauce. Can be chilled for next service and served with rice noodles.