By Vigneshwaran S
Prepare all ingredients by mincing garlic and ginger, slicing vegetables if not pre-sliced, and setting aside 1 cup of cooked brown rice.
Heat 1 teaspoon of neutral oil in a large pan or wok over medium-high heat.
Add the minced garlic and ginger to the pan, stirring continuously for about 30 seconds until fragrant.
Add the beef strips to the pan and stir-fry for about 3-4 minutes until browned and mostly cooked through. Remove the beef from the pan and set aside.
In the same pan, add the mixed stir-fry vegetables and stir-fry for about 4-5 minutes until they are tender-crisp.
Return the beef to the pan with the vegetables. Pour in 1 tablespoon of low-sodium soy sauce and 1 teaspoon of sesame oil. Stir everything together and cook for another 2 minutes.
Season with salt and black pepper to taste, if desired, and remove from heat.
Serve the beef and vegetable stir-fry hot 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 or flank), cooked brown rice, mixed stir-fry vegetables (bell pepper, snap peas, carrot, onion) and other delicious ingredients. Contains 510 calories total.
Prepare all ingredients by mincing garlic and ginger, slicing vegetables if not pre-sliced, and setting aside 1 cup of cooked brown rice.
Heat 1 teaspoon of neutral oil in a large pan or wok over medium-high heat.
Add the minced garlic and ginger to the pan, stirring continuously for about 30 seconds until fragrant.
Add the beef strips to the pan and stir-fry for about 3-4 minutes until browned and mostly cooked through. Remove the beef from the pan and set aside.
In the same pan, add the mixed stir-fry vegetables and stir-fry for about 4-5 minutes until they are tender-crisp.
Return the beef to the pan with the vegetables. Pour in 1 tablespoon of low-sodium soy sauce and 1 teaspoon of sesame oil. Stir everything together and cook for another 2 minutes.
Season with salt and black pepper to taste, if desired, and remove from heat.
Serve the beef and vegetable stir-fry hot over the cooked brown rice.
Calories per Serving: 510
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