By Brielle Adams
Prepare all ingredients: thinly slice the garlic and finely mince the ginger. Cut the mixed vegetables into bite-sized pieces if not already done.
Heat a large pan or wok over medium-high heat. Add the vegetable oil and sesame oil to the pan.
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant, taking care not to burn them.
Add the lean beef strips to the pan. Stir-fry for about 3-4 minutes until the beef begins to brown.
Add the mixed vegetables to the pan. Stir-fry together with the beef for another 3-4 minutes, or until the vegetables are tender-crisp.
Pour the soy sauce over the beef and vegetables, stirring well to combine. Continue to cook for an additional 1-2 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Remove the stir-fry from the heat and serve immediately over the cooked brown rice.
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This Main Course Asian Stir-Fry recipe is ready in 30 minutes and features Lean beef strips, Brown rice, Mixed vegetables (bell pepper, broccoli, snap peas) and other delicious ingredients. Contains 450 calories total.
Prepare all ingredients: thinly slice the garlic and finely mince the ginger. Cut the mixed vegetables into bite-sized pieces if not already done.
Heat a large pan or wok over medium-high heat. Add the vegetable oil and sesame oil to the pan.
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant, taking care not to burn them.
Add the lean beef strips to the pan. Stir-fry for about 3-4 minutes until the beef begins to brown.
Add the mixed vegetables to the pan. Stir-fry together with the beef for another 3-4 minutes, or until the vegetables are tender-crisp.
Pour the soy sauce over the beef and vegetables, stirring well to combine. Continue to cook for an additional 1-2 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Remove the stir-fry from the heat and serve immediately over the cooked brown rice.
Calories per Serving: 450
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