By Madison Farmer
Slice the chicken breast and beef sirloin into thin strips. Season with salt and black pepper.
Mince the garlic and ginger. Slice the red and green bell peppers and onion into strips.
Prepare the stir-fry sauce by mixing soy sauce, water, cornstarch, and sesame oil in a small bowl. Stir until smooth.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the beef strips and stir-fry until browned and cooked to desired doneness, about 4-6 minutes. Remove the beef from the pan and set aside with the chicken.
Add the minced garlic and ginger to the pan, and stir-fry for about 30 seconds until fragrant. Add the sliced bell peppers, onion, and broccoli florets. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the cooked chicken and beef to the pan with the vegetables. Pour the stir-fry sauce over the mixture. Stir well to coat all the ingredients evenly with the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.
Taste and adjust seasoning if necessary. Serve hot over steamed rice or noodles.
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This Stir-Fry Asian Main Course Dinner recipe is ready in 45 minutes and features chicken breast, beef sirloin, soy sauce and other delicious ingredients. Contains 450 calories total.
Slice the chicken breast and beef sirloin into thin strips. Season with salt and black pepper.
Mince the garlic and ginger. Slice the red and green bell peppers and onion into strips.
Prepare the stir-fry sauce by mixing soy sauce, water, cornstarch, and sesame oil in a small bowl. Stir until smooth.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the beef strips and stir-fry until browned and cooked to desired doneness, about 4-6 minutes. Remove the beef from the pan and set aside with the chicken.
Add the minced garlic and ginger to the pan, and stir-fry for about 30 seconds until fragrant. Add the sliced bell peppers, onion, and broccoli florets. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the cooked chicken and beef to the pan with the vegetables. Pour the stir-fry sauce over the mixture. Stir well to coat all the ingredients evenly with the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.
Taste and adjust seasoning if necessary. Serve hot over steamed rice or noodles.
Calories per Serving: 450
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