Recipe courtesy of Beef Checkoff Program

Asian Beef and Vegetable Stir Fry

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  • Total: 30 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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Ingredients

1-1/4 pounds beef Top Sirloin Steak boneless, 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)

Directions

  1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  2. 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.
  3. 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.
  4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
  5. Beef. It's What's For Dinner