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Stir-fried beef with vegetables

6
Points®
Total Time
22 min
Prep
7 min
Cook
15 min
Serves
4
Difficulty
Easy
This one-bowl meal is great for a weeknight dinner when Chinese take-out is on her mind. Ready in just over 20 minutes, the quickly seared beef stays tender thanks to the hot pan and rapid movement. Water chestnuts add a fun crunch while the asparagus and bell peppers round out the vegetables. Stir in any of the following along with the asparagus to amp up the veggie presence: snow peas, 1 sliced onion, 2 thinly sliced carrots, or 6 sliced shiitake mushroom caps. The rice brings heartiness to the dish and catches all the tasty juices from the veggies and steak. You'll be glad you made this one yourself with every delicious bite.

Ingredients

Quick cooking brown rice

1 cup(s)

Canola oil

2 tsp

Uncooked lean beef bottom round roast

1 pound(s), trimmed and cut into thin strips

Garlic

4 clove(s), thinly sliced

Fresh ginger

1 Tbsp, peeled and minced

Asparagus

1 pound(s), trimmed and cut into 2-inch pieces

Red bell pepper

1 medium, thinly sliced

Scallions

4 medium, thinly sliced

Canned water chestnuts

5 oz, drained

Reduced sodium chicken broth

¾ cup(s)

Less sodium soy sauce

1 Tbsp

Instructions

  1. Cook the rice according to the package directions, omitting the salt if desired.
  2. Meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
  3. Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds. Add the asparagus and bell pepper and stir-fry until crisp-tender, about 2 minutes longer. Return the beef to the skillet and add the remaining ingredients. Stir-fry until the liquid is reduced, about 3 minutes longer. Serve with the rice.
  4. Yields 1 1⁄3 cups beef mixture and 1⁄2 cup rice per serving.

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