Recipe courtesy of Beef Checkoff Program

Asian Beef and Vegetable Stir-Fry

  • Total: 30 min
  • Cook: 30 min
  • Yield: 4 Servings
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Ingredients

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick

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

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

1 clove garlic, minced

1/2 cup prepared stir-fry sauce

1/8 to 1/4 teaspoon crushed red pepper

2 cups hot cooked rice

2 tablespoons unsalted dry-roasted peanuts (optional)

Directions

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