This Asian beef and vegetable stir-fry is a delicious blend of savory flavors. Use lean steak to make this meal a quick and healthy option for any day of the week!
Ingredients
- 1 pound boneless , top sirloin steak, 1-inch thick
- 4 cups assorted fresh vegetables , such as sugar snap peas, broccoli florets, bell peppers, and carrot strips
- 1 clove garlic , minced
- 0.5 cups prepared stir-fry sauce
- 0.13 teaspoons red pepper flakes , or to taste
- 2 cups hot cooked rice
- 2 tablespoons unsalted dry-roasted peanuts , Optional
Instructions
-
1
Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
-
2
Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
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3
Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
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4
Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.
Nutrition Facts
Per serving
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