Beef and vegetable stir-fry
11
Points®
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
0.125 tsp
Jarred minced garlic
0.125 tsp
Peanut oil
1 tsp
Uncooked lean flank steak
4 oz
Fresh shiitake mushroom
0.5 cup(s)
Snow peas
0.5 cup(s)
Shredded carrots
0.5 cup(s)
Canned water chestnut(s)
0.25 cup(s)
Asian stir-fry sauce
1 Tbsp
Crushed red pepper flakes
1 pinch(es)
Peanuts
10 item(s)
Uncooked scallion(s)
1 Tbsp
Instructions
1
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.
2
Stir in sauce; heat through. Sprinkle with red pepper flakes and peanuts; garnish with scallions.
3
Makes 1 serving.
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