BEEF STIR-FRY WITH BELL PEPPERS, CARROTS AND SNOW PEAS

Beef Stir-Fry with Bell Peppers, Carrots and Snow Peas image

Provided by @MakeItYours

Number Of Ingredients 12

2 tablespoons rice vinegar 1 tablespoon reduced-sodium tamari 2 teaspoons grated fresh ginger 2 cloves garlic, minced 3/4 pound top sirloin steak, thinly sliced against the grain 1/2 cup sliced shallots (from about 2 shallots) 2 red bell peppers, thi
2 tablespoons rice vinegar
1 tablespoon reduced-sodium tamari
2 teaspoons grated fresh ginger
2 cloves garlic, minced
3/4 pound top sirloin steak, thinly sliced against the grain
1/2 cup sliced shallots (from about 2 shallots)
2 red bell peppers, thinly sliced
4 carrots, thinly sliced
8 ounces snow peas, strings removed
3 cups cooked brown rice
1/4 cup chopped toasted cashews

Steps:

Combine vinegar, tamari, ginger and garlic in a medium bowl. Toss sliced beef in mixture and marinate in the refrigerator for 30 minutes. After beef has marinated, heat a large skillet over medium-high heat. Add beef and marinade and cook until beef is just done to your liking, about 5 minutes. Remove beef and juices to a bowl, cover and keep warm. Add ½ cup water to the skillet, bring to a simmer, add shallots and cook 3 minutes or until tender. Stir in bell peppers and carrots. Reduce heat to medium and cover. Cook until vegetables are just fork tender, 7 to 8 minutes, stirring once. Uncover and increase heat to medium-high. Add snow peas and cook 2 minutes longer. Return beef and any juices to skillet and cook 1 minute longer to heat everything thoroughly. Serve with cooked brown rice and garnish with cashews.