Asian Beef Stir-Fry

Name: Asian Beef Stir-Fry
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; sugar snap peas; garlic; stir-fry sauce; crushed red pepper; rice; roasted peanuts

30

Minutes

4

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Sirloin Steak Boneless ( about 1 pound), cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 teaspoon minced garlic
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)

Preparation

Step 1

Cut beef Steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Step 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.
Step 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 internal temperature of 145°F as measured by a meat thermometer. Remove. Repeat with remaining beef and garlic.
Step 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.

Nutrition Information

Nutrition information per serving, Using top sirloin, lean, all grades, gov code 13454: 411 Calories; 99 Calories from fat; 11g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 70 mg Cholesterol; 783 mg Sodium; 43 g Total Carbohydrate; 3.2 g Dietary Fiber; 32 g Protein; 4.2 mg Iron; 13.4 mg NE Niacin; 0.8 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5.5 mg Zinc; 38.1 mcg Selenium; 104 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

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