Asian Steak and Vegetable Stir-fry recipe

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Ingredients

1 cup broccoli florets
1 cup sugar snap peas
1 red bell pepper, cut into strips
2 carrots, cut into strips
3 tablespoons water
1 pound beef top sirloin (1 inch thick), cut into 1/4-inch strips, divided
2 teaspoons grated fresh ginger, divided
1 clove garlic, minced, divided
½ cup reduced-sodium teriyaki sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons coarsely chopped unsalted dry roasted peanuts

Nutrition Info

335.7 calories
carbohydrate: 38.3 g
cholesterol: 59.6 mg
fat: 7.6 g
fiber: 4 g
protein: 26 g
saturatedFat: 2.3 g
servingSize: -
sodium: 599.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.

  2. Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic, stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.

  3. Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

Recipe Yield

4 servings

Recipe Note

This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!

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