1. Prepare the vegetables: Thinly slice the beef sirloin across the grain into bite-sized strips. Peel and julienne the parsnips and turnips. Separate Swiss chard leaves from stems and chop both. Chop the onion and mince the garlic (8 minutes prep).

2. In a small bowl, whisk together the beef broth, balsamic vinegar, fresh rosemary, and fresh thyme to create the sauce (2 minutes prep).

3. Heat 15 ml of olive oil in a large non-stick pan or wok over medium-high heat until shimmering. Add the beef strips in a single layer and sear for 4 minutes, flipping halfway, until browned. Remove the beef from the pan and set aside (4 minutes cook time).

4. Add the remaining 15 ml of olive oil to the pan. Add the julienned parsnips, turnips, and chopped onion. Stir-fry for 8 minutes, stirring frequently, until the vegetables begin to soften and lightly brown (8 minutes cook time).

5. Add the minced garlic and chopped Swiss chard stems to the pan. Stir-fry for 2 minutes. Then add the Swiss chard leaves and cook until just wilted, about 1 minute (3 minutes cook time).