Favorite Menu Asian Steak and Vegetable Stir-fry

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Asian Steak and Vegetable Stir-fry

"This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!"

Ingredients :

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)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

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.

Notes :

Be sure to use a nonstick skillet, since this recipe doesn't use any oil.

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