LCBO Food & Drink Spring 2023

1. In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside. 2. Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly. 3. Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

4. Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately. [ WHAT TO SERVE ] 13th Street Gamay VQA VINTAGES ESSENTIALS 177824, $19.95 This light-bodied red balances the sweet, spicy and savoury elements of the ingredients. Bright acidity cleanses the palate but does not overpower the dish. Makes 3 to 4 servings

3 tbsp (45 mL) freshly squeezed orange juice 1 tbsp (15 mL) finely grated fresh ginger 1/4 cup (60 mL) cornstarch, divided 3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips 1/2 tsp (2 mL) salt 1/4 cup (60 mL) vegetable oil, divided 3 garlic cloves, thinly sliced 1 bunch thin or 1/2 bunch thick asparagus, trimmed 2 baby bok choy, trimmed and quartered 1/4 cup (60 mL) chicken broth or water, plus more if needed 1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings 1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

NEW-STYLE BROCCOLI & BEEF STIR-FRY A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper. 1/4 cup (60 mL) soy sauce 3 tbsp (45 mL) rice wine vinegar 3 tbsp (45 mL) oyster sauce

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FOOD & DRINK SPRING 2023 107

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