- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 red bell pepper, cut into strips
- 2 carrots, cut into strips
- 3 tablespoons water
- 1 pound beef top sirloin (1 inch thick), cut into 1/4-inch strips, divided
- 2 teaspoons grated fresh ginger, divided
- 1 clove garlic, minced, divided
- 1/2 cup reduced-sodium teriyaki sauce
- 1/8 teaspoon crushed red pepper, or to taste
- 2 cups hot cooked rice
- 2 tablespoons coarsely chopped unsalted dry roasted peanuts (optional)
- Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
- Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
- Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.
05/02/2018
recipepes.com
Asian Steak and Vegetable Stir-fry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
