By Robyn Burton
Prepare all your vegetables. Slice the bell peppers into thin strips and the carrots into thin rounds. Mince the garlic and grate the ginger. Chop the scallions finely for garnish.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips, season with a pinch of salt and pepper, and stir-fry until browned and cooked through, about 5-6 minutes. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the sliced carrots, broccoli florets, and bell pepper strips into the skillet. Stir-fry the vegetables until they start to become tender, about 5-7 minutes.
Return the beef to the skillet with the vegetables. Add the low-sodium soy sauce and sesame oil. Stir everything to combine well and continue to cook for another 2-3 minutes until everything is heated through and the flavors meld together.
Serve the stir-fry over a bed of cooked brown rice. Garnish with chopped scallions and sesame seeds. Adjust seasoning with additional soy sauce, salt, or pepper if desired.
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This Asian Stir-Fry Main Course recipe is ready in 40 minutes and features lean beef strips, broccoli florets, bell pepper and other delicious ingredients. Contains 550 calories total.
Prepare all your vegetables. Slice the bell peppers into thin strips and the carrots into thin rounds. Mince the garlic and grate the ginger. Chop the scallions finely for garnish.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips, season with a pinch of salt and pepper, and stir-fry until browned and cooked through, about 5-6 minutes. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the sliced carrots, broccoli florets, and bell pepper strips into the skillet. Stir-fry the vegetables until they start to become tender, about 5-7 minutes.
Return the beef to the skillet with the vegetables. Add the low-sodium soy sauce and sesame oil. Stir everything to combine well and continue to cook for another 2-3 minutes until everything is heated through and the flavors meld together.
Serve the stir-fry over a bed of cooked brown rice. Garnish with chopped scallions and sesame seeds. Adjust seasoning with additional soy sauce, salt, or pepper if desired.
Calories per Serving: 550
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