Asian Beef & Vegetable Stir-Frysteak-icon


1 pound beef Top Sirlion Steak Boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 clove garlic, minced
1/2 cup prepared stir-fry sauce
1/8 to 1/4 teaspoon crushed red pepper+
2 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)


Total Recipe Time: 30 minutes, Makes: 4 servings

  1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  2. Combine vegetables and 3 tablespoons of water in large nonsitck skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
  3. Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
  4. Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

Recipe provided by:

Farm to Fork
Farm to Fork
Farm to Fork