Beef and Vegetable Stir-Fry
- Total Time
If you prefer, make this recipe in a wok.
minced ginger⅛ tsp, or to taste
minced garlic⅛ tsp, or to taste
peanut oil1 tsp
uncooked lean flank steak4 oz, sliced
fresh shiitake mushroom½ cup(s), sliced
snow peas½ cup(s)
shredded carrot(s)½ cup(s), thick shreds
canned water chestnut(s)¼ cup(s), sliced
asian stir-fry sauce1 Tbsp
crushed red pepper flakes1 pinch, optional
peanuts10 item(s), chopped
uncooked scallion(s)1 Tbsp, chopped
- Heat ginger and garlic in oil in a large skillet over medium-high heat until fragrant, 30 seconds; add beef, mushrooms, snow peas, carrots, and water chestnuts. Stir-fry until beef is cooked through and vegetables are tender, about 3-5 minutes.
- Stir in sauce; heat through. Sprinkle with red pepper flakes and peanuts; garnish with scallions.
- Makes 1 serving.