INGREDIENTS

• 2 cups cooked barley

• 1 tbsp canola oil

• 200 grams beef striploin or beef tenderloin, sliced

• ¼ cup red wine, sake or water

• 4 cups broccoli florets and stems (if using stems, peel away outer layer)

• 1 orange pepper, chopped

• 1 carrot, peeled and sliced

• 1 tbsp fresh or frozen ginger, grated

• 1 tbsp fresh or frozen cilantro, chopped

SAUCE

• ¼ cup low sodium soy sauce

• ¼ cup low sodium beef stock

• ½ tsp wasabi

• 1 tbsp lime juice

• 1 tbsp honey

• 1 tbsp cornstarch

• Pepper to taste

DIRECTIONS

1 Cook barley according to package directions.

2 Prepare sauce by mixing soy sauce, beef stock, wasabi, lime juice, honey and pepper in a medium bowl. Stir in 1 tablespoon of cornstarch, stirring well until cornstarch dissolves. Set aside.

3 Add canola oil to a hot sauté pan. Add beef and sear on high heat for 1-2 minutes or until the outside is browned and the inside is still pink, turn and sear the second side the same way. Add red wine, sake or water, stirring well.

4 Add broccoli, orange pepper, carrots, ginger, cilantro and sauce. Reduce heat to med-high and stir-fry until broccoli is tender but still vibrant in color, about 3-5 minutes.

5 Add cooked barley. Cook for another minute, stirring well.

6 Remove from heat and enjoy.