Beef and Vegetable Stir Fry
By longhornfans
This stir-fry feels healthy and light with a fresh orange sauce. The flavor is extremely satisfying. It's also super quick to make with just 30 minutes of prep and 10 min of cooking time. It cooks over very high heat so there's very little fat required for this recipe and you'll feel good after devouring a bowl of this goodness. Serve over hot, cooked white rice
Ingredients
- INGREDIENTS:
- 1 1/2 Tbsp Olive Oil Vinaigrette
- 1 lb. flank steak (thinly sliced chuck steak works well also)
- 1/2 cup onion, finely diced
- 1 1/2 cups sugar snap peas (or broccoli)
- 1 large carrot, sliced into matchsticks
- 1 bell pepper, sliced
- MARINADE INGREDIENTS:
- 3 tsp grated orange zest (zest from 1 orange)
- 1/2 cup fresh squeezed Orange juice (from your grated orange)
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp fresh ginger, grated
- 3 garlic cloves, finely minced
- 2 Tbsp brown sugar
- GARNISH:
- Sesame seeds or diced green onion, optional
Details
Servings 3
Adapted from natashaskitchen.com
Preparation
Step 1
1. Combine marinade ingredients in a large bowl
2. Slice flank steak into very thin strips slicing against the grain. Add sliced steak to your marinade, mix well. Cover and refrigerate for 30 minutes while you prep your veggies.
3. Finely dice onion, rinse and remove caps from snap peas (or prepare broccoli), slice carrot into matchsticks and slice bell pepper.
4. Preheat a heavy-bottomed skillet or good wok over high heat.
5. Once the skillet is HOT, swirl in 1½ Tbsp vinaigrette. Immediately add onion (1 min stirring constantly).
6. Drain the beef and reserve the marinade. Add drained beef and stir constantly for 2-3 min. (Note: Don't dump in all of the beef at once or you will cool down the pan too quickly; you want to sear the beef so it doesn't juice out). Add the extra marinade to the pan.
7. Add veggies and continue cooking on high heat 2-3 minutes, stirring frequently or vegetables soften and sauce starts to thicken.
8. Serve over a bed of Chinese Sticky Rice.
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