Quebec Grain-Fed Veal and Vegetables Sauté with Ginger

Type of cut: sliced

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 15 minutes

Cooking method: stir frying and sautéing




  • 500 g (1 lb) Quebec Grain-Fed Veal stir-fry strips or cutlets cut in strips
  • Butter or oil in sufficient quantity
  • Water in sufficient quantity
  • 30 ml (2 tbsp) demi-glace sauce
  • 5 ml (1 tsp) fresh ginger cut in thin slices
  • Suggested vegetables: celery, carrots, red peppers, pattypan squash, broccoli florets, thinly sliced leeks, bean sprouts.
  • 60 ml (1/4 cup) oyster sauce


  1. In a wok or frying pan, heat butter or oil on high and quickly brown a small quantity of strips.
  2. Remove the strips for the frying pan and keep warm.
  3. After cooking each batch of strips, deglaze the frying pan with water and set aside the meat juices to make the sauce.
  4. Repeat these steps until all strips are cooked.
  1. In a medium-sized saucepan, mix the cooking juices and demi-glace sauce.
  2. Bring to a boil and reduce to desired consistency.
  3. Incorporate the veal strips and keep warm.
  4. In the same frying pan used to cook the strips, sauté the ginger and vegetables.
  5. At the end of cooking, add oyster sauce and mix well.
  6. Incorporate the meat and its vegetable sauté sauce, mix well and serve immediately.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011