ASIAN STEAK AND VEGETABLE STIR-FRY

Asian Steak and Vegetable Stir-fry image

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!

Provided by coweed

Categories Main Dish Recipes Stir-Fry Beef

Time 40m

Yield 4

Number Of Ingredients 12

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
½ cup reduced-sodium teriyaki sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons coarsely chopped unsalted dry roasted peanuts

Steps:

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.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 38.3 g, Cholesterol 59.6 mg, Fat 7.6 g, Fiber 4 g, Protein 26 g, SaturatedFat 2.3 g, Sodium 599.5 mg, Sugar 5.6 g