Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-1/4 lb) boneless beef top sirloin steak, cut 1-inch thick | ||
| 4 c. assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot | ||
| 3 tbsp. water | ||
| 1 clove(s) garlic, minced | ||
| ½ c. prepared stir-fry sauce, preferably sesame-ginger flavor | ||
| 1/8 to 1/4 tsp crushed red pepper | ||
| 3 c. hot cooked rice | ||
| 2 tbsp. unsalted dry-roasted peanuts, optional |
Directions
- 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 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.
- Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
Nutrition facts
Servings
404 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 60mg
- Sodium: 320mg
- Total Carbohydrates: 45g
- Protein: 38g
Recipe Source:
www.beefitswhatsfordinner.com