2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
3 scallions, chopped
2 carrots, sliced
1 bell pepper, chopped
1 medium red onion, chopped
1⁄2 cup snow peas
1 pound cubed beef (such as Hamilton Cattle Co chuck steak) 1 cup Baird Farm maple ketchup
2 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons cornstarch
Sesame seeds (optional)
Rice, for serving
Prep all of the ingredients - mince the garlic, grate the ginger, chop the scallions and vegetables and cut the beef into cubes. Make the sauce by whisking the maple ketchup, soy sauce, vinegar, and cornstarch together in a small bowl.
Set everything next to the stove so it’s ready to go. If you’d like to serve this stir fry over rice, you can get that started now as well.
Heat a tablespoon of olive oil over medium heat in a large pan. Add the garlic, ginger and half of the scallions. Stir and cook for about 2 minutes until fragrant. Then add the cubed beef to the pan. Cook, stirring occasionally, until the beef is browned and cooked through, about 10 minutes. Then remove from the pan and set aside.
To the clean pan, add the other tablespoon of olive oil and then the carrots, pepper, and onion. Cook over high heat until the vegetables are tender but still a little crunchy, about 6-8 minutes. Toss in the peas. Add the sauce to the pan along with the beef. Stir and allow to cook another 4-5 minutes until the sauce has thickened.
Serve the stir fry over rice and topped with the remaining scallions and some sesame seeds.