Sumptuous Steak Stir-Fry
Strips of lean Top Round Steak are stir-fried with bell peppers, broccoli, snap peas and carrots. The entire dish gets big flavor from easy to find sesame ginger stir-fry sauce.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 13
Ingredients
Preparation
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Step 1
Combine vegetables, half of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.
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Step 2
Meanwhile, cut beef Top Round Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining half of garlic.
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Step 3
Heat same skillet over medium-high heat until hot. Add half of beef mixture; stir-fry 1 to 2 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.
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Step 4
Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.
Nutrition Information
233 Calories
2g SAT FAT
32g PROTEIN
3.4 mg IRON
5.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 233 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 61 mg Cholesterol; 779 mg Sodium; 14 g Total Carbohydrate; 3 g Dietary Fiber; 32 g Protein; 3.4 mg Iron; 6 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 32 mcg Selenium; 117.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Iron.
The Essential Ingredients
- Top Round Steak: Also known as the inside round steak, this is a very lean cut. It is a thick, versatile cut that is best prepared braised or slow cooked. Typically used in London broil or for roast beef.
- Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
- Carrots: Root vegetables known for its bright orange color and high vitamin C content. Carrots are naturally sweet and earthy in flavor, with a crisp texture when raw. You can eat these fresh, cooked or juice them with other vegetables.
- Edamame: Young green soybeans harvested before maturity that are typically steamed or boiled and lightly salted. Popular in Asian cuisine.
- Snow Peas: Crisp, sweet pods that can be eaten whole, adding a fresh crunch and mild flavor to stir-fries, salads, and snacks. They are commonly found in Asian cuisine.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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