Everyday Meals

Asian Steak and Vegetable Stir-fry Recipe

"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!"


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  • 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)
  • Directions

  • Prep
  • Cook
  • Ready In
    1. 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.
    2. 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.
    3. 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.


    • Cook’s Note:
    • Be sure to use a nonstick skillet, since this recipe doesn’t use any oil.

    Nutrition Facts

    Per Serving: 314 calories;7.6 g fat;34.5 g carbohydrates;24.9 g protein;60 mg cholesterol;600 mg sodium.Full nutrition
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