Beef and Vegetable Stir-Fry
- Total Time
- 0:20
- Prep
- 0:14
- Cook
- 0:06
- Serves
- 1
- Difficulty
- Easy
If you prefer, make this recipe in a wok.
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minced ginger⅛ tsp, or to taste
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minced garlic⅛ tsp, or to taste
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peanut oil1 tsp
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uncooked lean flank steak4 oz, sliced
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fresh shiitake mushroom½ cup(s), sliced
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snow peas½ cup(s)
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shredded carrot(s)½ cup(s), thick shreds
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canned water chestnut(s)¼ cup(s), sliced
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asian stir-fry sauce1 Tbsp
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crushed red pepper flakes1 pinch, optional
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peanuts10 item(s), chopped
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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.