Asian Beef and Vegetable Stir-Fry
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
- ½ cup prepared stir-fry sauce
- ⅛ teaspoon red pepper flakes, or to taste
- 2 cups hot cooked rice
- 2 tablespoons unsalted dry-roasted peanuts (Optional)
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Instructions
- Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
- 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.
- 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.
- Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.
Source
Original recipe: View Original