Sizzling Asian Stir-Fry

Ingredients icon 14 Ingredients
Servings icon Makes 4 servings
Time icon 25 to 30 minutes

Ingredients

  • 1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 to 1 inch thick

  • 3 tablespoons water

  • 4 cups fresh stir-fry vegetable blend (about 10 to 12 ounces)

  • 1/2 cup red bell pepper strips

  • 1 tablespoon vegetable oil

  • 1-1/2 teaspoons crushed red pepper

  • 2 cups hot cooked brown rice

  • Coarsely chopped dry-roasted peanuts (optional)

  • 2 tablespoons soy sauce

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon dry sherry

  • 1 teaspoon sugar

  • 1 teaspoon cornstarch

Preparation

  1. Cut beef steaks lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside.

  2. Combine water, vegetable blend and bell pepper in large nonstick skillet or wok; cover and cook over medium-high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm.

  3. Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef.

  4. Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.

    Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Nutrition Information

Nutrition information per serving, using top sirloin: 323 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 70 mg cholesterol; 327 mg sodium; 28 g carbohydrate; 3.1 g fiber; 30 g protein; 12.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 2.5 mg iron; 30.7 mcg selenium; 5.6 mg zinc; 101.5 mg choline.

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