Easy Asian Stir-Fry

Try this quick and easy stir-fry recipe. Beef steaks with vegetables in your favorite store-brand stir-fry sauce.

  • 30
    min
  • 8
    SERVINGS
  • 310
    Cal
  • 33 g
    Protein

Ingredients:

  • 1 pound beef Top Round or Top Sirloin Steak Boneless, cut 3/4 inch thick or Flank Steak
  • 3/4 cup prepared stir-fry sauce
  • 1 package (16 ounces) frozen Asian vegetable blend (such as broccoli, carrots and sugar snap peas)
  • 1/4 cup water
  • 2 teaspoons vegetable oil
  • 3 cloves garlic, minced
  • 2 teaspoons sesame seeds (optional)

Cooking:

  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

  2. Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.

  3. Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.

  4. Return vegetables and beef to skillet. Stir in remaining 1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds, if desired.

305 CALORIES

0 % *

2g SAT FAT

0 % DV **

33g PROTEIN

0 % DV

2.9 mg IRON

0 % DV

4.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 305 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 61 mg Cholesterol; 1952 mg Sodium; 22 g Total Carbohydrate; 0.7 g Dietary Fiber; 33 g Protein; 2.9 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.8 mg Zinc; 33.1 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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