Beef and Vegetable Stir-Fry is my Morning Mix recipe of the week. The quick and easy dish starts with boneless top sirloin steak, a lean cut that is great for stir-frying, grilling or broiling. The vegetables can vary according to household preferences. I like to add green onions to the mix. Prep the vegetables and beef in the morning and simply assemble and cook this 30 minute meal. You can even make the rice ahead of time and reheat in the microwave. Every Thursday, you can find more recipes curated exclusively for WOMX Mix 105.1’s website.
Beef and Vegetable Stir-Fry
Yield: 4 servings
1 pound boneless beef top sirloin steak, cut 1 inch thick
3 tablespoons olive oil, divided
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 brown rice
2 tablespoons unsalted dry-roasted peanuts
1. Cut the beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
2. Heat 2 tablespoons olive oil in a large nonstick skillet. Add the vegetables, cover and cook over medium-high heat for 4 minutes or until crisp-tender. Remove, leaving any olive oil residue in the pan.
3. Heat the remaining olive oil in the 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 of the beef strips and vegetables to pan. Add the stir-fry sauce and crushed red pepper; heat through. Serve over warm rice. Sprinkle with chopped peanuts.
SOURCE: Adapted from the Beef Checkoff