Asian Steak and Vegetable Stir-fry recipe
All Recipes Main Dish Recipes Stir-Fry Beef
Ingredients
- 1 cup broccoli florets 1 cup sugar snap peas 1 red bell pepper, cut into strips 2 carrots, cut into strips 3 tablespoons water 1 pound beef top sirloin (1 inch thick), cut into 1/4-inch strips, divided 2 teaspoons grated fresh ginger, divided 1 clove garlic, minced, divided ½ cup reduced-sodium teriyaki sauce ⅛ teaspoon crushed red pepper, or to taste 2 cups hot cooked rice 2 tablespoons coarsely chopped unsalted dry roasted peanuts
Nutrition Info
- 335.7 caloriescarbohydrate: 38.3 gcholesterol: 59.6 mgfat: 7.6 gfiber: 4 gprotein: 26 gsaturatedFat: 2.3 gservingSize: -sodium: 599.5 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Asian Steak and Vegetable Stir-fry
Directions
-
Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic, stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.