Some nights, you just need a quick dinner that can get on the table fast. With running kids all over town and trying to manage home and work, time is often in short supply. When it’s gotta be quick, I love to turn to a stir-fry. Grab whatever fresh veggies you’ve got in the fridge, slice and dice a bit, and grab a sirloin or flank steak. I often buy two at a time at one of the warehouse stores and pop one into the freezer for just such an occasion. If you want things to really move along, you can even use one of the prepared stir-fry sauces readily available at the grocery store. Add in that lean beef and veggies are a great way to eat healthfully, and you’ve got a win-win dinner, right at your fingertips.
Asian Beef and Vegetable Stir-Fry
Makes: 4 to 6 servings
- 1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick, divided
- 4 cups assorted fresh vegetables (sugar snap peas, broccoli florets, bell pepper strips, & shredded carrots)
- 1 clove garlic, minced, divided
- 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)
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover; cook over medium-high heat 4 minutes, or until crisp-tender. Remove and drain.
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 outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
Recipe courtesy of The Beef Checkoff