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Asian
Beef Vegetable Stir Fry
Servings:
Makes 4-6 servings
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Ingredients:
1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 to 1/4 teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)
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Cooking Instructions:
1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
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.
3. Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
Nutrition information per serving (1/4 of recipe): 429 calories; 40 g protein; 47 g carbohydrate; 8 g fat; 819 mg sodium; 96 mg cholesterol; 7.4 mg niacin; .7 mg vitamin B6; 3.0 mcg vitamin B12; 6.2 mg iron; 7.7 mg zinc.
Nutrition information per serving (1/6 of recipe): 286 calories; 26 g protein; 31 g carbohydrate; 6 g fat; 546 mg sodium; 64 mg cholesterol; 4.9 mg niacin; .5 mg vitamin B6; 2.0 mcg vitamin B12; 4.1 mg iron; 5.1 mg zinc.
©2005
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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