Easy Asian Stir-Fry
Total Recipe Time: 30 minutes
Makes 4 Servings
- 1 pound beef top round, or top sirloin steak, cut 3/4 inch thick or flank steak
- 3/4 cup prepared stir-fry sauce
- 1 package (16 ounces) frozen Asian vegetable blend (such as broccoli, carrots and sugar snap peas)
- 1/4 cup water
- 2 teaspoons vegetable oil
- 3 cloves garlic, minced
- 2 teaspoons sesame seeds (optional)
- Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.
- Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.
- Return vegetables and beef to skillet. Stir in remaining 1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds, if desired.
Nutrition information per serving, using beef top sirloin steak: 303 calories; 9 g fat (2 g saturated fat; 3 g monounsaturated fat); 5 mg cholesterol; 197 mg sodium; 22 g carbohydrate; 0.7 g fiber; 32 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.3 mg iron; 31.8 mcg selenium; 4.9 mg zinc.
Recipe courtesy The Beef Checkoff