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A quick and easy beef and
vegetable stir-fry using a stir-fry sauce for seasoning.
Asian
Beef & Vegetable Stir-Fry
- 1 1/4 pounds boneless
beef top sirloin steak, cut 1-inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli
florets, bell pepper strips and shredded carrot
1 clove garlic, minced
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)
- Cut beef steak lengthwise
in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and
3 tablespoons water in large nonstick skillet. Cover and cook
over medium-high heat 4 minutes or until crisp-tender. Remove
and drain.
- Heat same pan over medium-high
heat until hot. Add 1/2 of beef and 1/2 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.
- Return all beef and vegetables
to pan. Add stir-fry sauce and red pepper; heat through. Spoon
over rice. Sprinkle with peanuts, if desired.
Makes 4 to 6 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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