By Keyle Vandeberg
Heat a large non-stick frying pan or wok over medium-high heat and add 1 tbsp of sesame oil.
Add the lean beef strips to the pan and stir-fry for 3-4 minutes until they are browned and cooked through. Remove the beef and set it aside.
In the same pan, add the stir-fry vegetables (broccoli, bell pepper, carrot) and cook for 4-5 minutes until they are just tender-crisp.
Return the beef strips to the pan, add 2 tbsp of soy-ginger sauce, and stir well to coat the beef and vegetables. Stir-fry for an additional 1-2 minutes.
Season with salt and black pepper to taste, if desired.
Serve the beef and vegetable stir-fry over 1 cup of cooked brown rice.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Stir-Fry Asian Beef recipe is ready in 25 minutes and features Lean beef strips, Cooked brown rice, Stir-fry vegetables (broccoli, bell pepper, carrot) and other delicious ingredients. Contains 520 calories total.
Heat a large non-stick frying pan or wok over medium-high heat and add 1 tbsp of sesame oil.
Add the lean beef strips to the pan and stir-fry for 3-4 minutes until they are browned and cooked through. Remove the beef and set it aside.
In the same pan, add the stir-fry vegetables (broccoli, bell pepper, carrot) and cook for 4-5 minutes until they are just tender-crisp.
Return the beef strips to the pan, add 2 tbsp of soy-ginger sauce, and stir well to coat the beef and vegetables. Stir-fry for an additional 1-2 minutes.
Season with salt and black pepper to taste, if desired.
Serve the beef and vegetable stir-fry over 1 cup of cooked brown rice.
Calories per Serving: 520
Your Rating:
