By Andy Lam
In a large bowl, combine the beef strips with 1 tablespoon of the soy sauce, minced garlic, and ginger. Let it marinate for at least 10 minutes to absorb the flavors.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef strips to the pan, cooking them for 3-4 minutes until they are browned on the outside but still slightly pink inside. Remove the beef from the pan and set aside.
In the same pan, add the sliced onions. Stir-fry for about 2 minutes until they start to become translucent.
Add the sliced bell peppers and sugar snap peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the pan with the vegetables. Add the remaining soy sauce and sesame oil. Stir everything together and cook for another 2 minutes to warm through and let the flavors meld.
Season with additional salt and black pepper if desired. Serve the stir-fry over the cooked brown rice.
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This Main Course Stir-Fry Beef Asian recipe is ready in 25 minutes and features lean beef strips, cooked brown rice, red & yellow bell peppers, sliced and other delicious ingredients. Contains 450 calories total.
In a large bowl, combine the beef strips with 1 tablespoon of the soy sauce, minced garlic, and ginger. Let it marinate for at least 10 minutes to absorb the flavors.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef strips to the pan, cooking them for 3-4 minutes until they are browned on the outside but still slightly pink inside. Remove the beef from the pan and set aside.
In the same pan, add the sliced onions. Stir-fry for about 2 minutes until they start to become translucent.
Add the sliced bell peppers and sugar snap peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the pan with the vegetables. Add the remaining soy sauce and sesame oil. Stir everything together and cook for another 2 minutes to warm through and let the flavors meld.
Season with additional salt and black pepper if desired. Serve the stir-fry over the cooked brown rice.
Calories per Serving: 450
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