Beef and vegetable stir-fry
8
Point(s)
Total Time
20 min
Prep
14 min
Cook
6 min
Serves
1
Difficulty
Easy
Super simple and super fast, this stir-fry ticks all the boxes for a perfect one-pan meal. The convenience of bottled stir-fry sauce keeps prep to a minimum, but if you want to make an easy from-scratch sauce, simply whisk together 2 tablespoons low-sodium soy sauce, 1 teaspoon toasted sesame and oil and 1/4 teaspoon cornstarch and add it in Step 2 as directed. Using equal parts soy sauce and freshly squeezed orange juice in the mix is another nice twist since orange complements many stir-fries. A sprinkle of chopped fresh cilantro or basil would be welcome here too.
Ingredients
Minced ginger
⅛ tsp, or to taste
Minced garlic
⅛ tsp, or to taste
Peanut oil
1 tsp
Uncooked lean flank steak
4 oz, sliced
Fresh shiitake mushroom
½ cup(s), sliced
Snow peas
½ cup(s)
Shredded carrot(s)
½ cup(s), thick shreds
Canned water chestnut(s)
¼ cup(s), sliced
Asian stir-fry sauce
1 Tbsp
Crushed red pepper flakes
1 pinch(es), optional
Peanuts
10 item(s), chopped
Uncooked scallion(s)
1 Tbsp, chopped