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Stir Fry Steak with Vegetables


Serves: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

You can use top sirloin, rib eye, strip steak or flank steak with this. For easier slicing, place the steak in the freezer for 20 minutes before slicing. The chili garlic paste is spicy, so try a little at first and add more later if you want.

Ingredients

1 pound flank steak, top sirloin, rib eye or other favorite, lean with fat removed

1 tablespoon canola oil or vegetable oil

3/4 pound snow peas, ends trimmed

2 carrot(s), thinly sliced on angle

8 green onion(s)

1 tablespoon garlic, bottled minced

1/2 teaspoon chili garlic paste

2 tablespoons soy sauce, low sodium

2 tablespoons orange juice

1 tablespoon honey

2 teaspoons vinegar, rice, seasoned

2 teaspoons corn starch

2 teaspoons sesame oil, dark

1 tablespoon ginger, minced

Preparation

Mix garlic, ginger, chili paste, soy sauce, orange juice, honey vinegar, sesame oil and corn starch in a small bowl and set aside. Heat oil in a large skillet over medium high heat. Slice steak into thin slices. Cook steak for 1 to 2 minutes until browned but not overcooked. Remove the steak to a plate. Add a little more oil to the pan if necessary. Add onions, snow peas and carrots and cook for about 2 minutes until crisp tender. Add beef and juices to the vegetables. Pour sauce mix over top and cook for 1 to 2 minutes to blend flavors and thicken sauce. Serve with rice or noodles.

Nutrition

Per Serving About: 390 calories, 16 g fat, 4.5 g saturated fat, 0 g trans fat, 35 g protein, 21 g carbohydrates, 4 g dietary fiber, 310 mg sodium


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