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Asian Beef and Vegetable Stir-Fry

Asian Beef and Vegetable Stir-Fry

  By RFChef  

January 22, 2013

  • Yields: 4 - 6 Servings
Asian Beef and Vegetable Stir-Fry

Directions

1Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.

2Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover; cook over medium-high heat 4 minutes, or until crisp-tender. Remove and drain.

3Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes, or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.

4Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.

source: Family Features

Ingredients

1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick, divided

4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot

1 clove garlic, minced, divided

1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor

1/8 to 1/4 teaspoon crushed red pepper

3 cups hot cooked rice

2 tablespoons unsalted dry-roasted peanuts (optional)

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