By Nathan Haskins
Finely mince the garlic clove and grate the ginger. Set aside.
Heat the olive oil in a large pan or wok over medium-high heat.
Add the beef strips to the pan and stir-fry for about 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan. Stir-fry for about 4-5 minutes or until they are crisp-tender.
Return the cooked beef to the pan with the vegetables.
Add the soy sauce and sesame oil. Stir to combine and cook for another 1-2 minutes to heat through and let the flavors blend.
Season with salt and pepper to taste.
Serve the beef and vegetable stir-fry over the cooked brown rice.
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This Main Course Asian Stir-Fry recipe is ready in 25 minutes and features lean beef strips (sirloin), mixed stir-fry vegetables (bell peppers, snap peas, carrots, onion), cooked brown rice and other delicious ingredients. Contains 480 calories total.
Finely mince the garlic clove and grate the ginger. Set aside.
Heat the olive oil in a large pan or wok over medium-high heat.
Add the beef strips to the pan and stir-fry for about 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan. Stir-fry for about 4-5 minutes or until they are crisp-tender.
Return the cooked beef to the pan with the vegetables.
Add the soy sauce and sesame oil. Stir to combine and cook for another 1-2 minutes to heat through and let the flavors blend.
Season with salt and pepper to taste.
Serve the beef and vegetable stir-fry over the cooked brown rice.
Calories per Serving: 480
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