Beef and Veggie Stir-fry

By laceloulou

Ingredients

• 1/4 cup reduced-sodium beef broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
• 1 clove garlic, finely chopped
• 1/2 teaspoon grated orange peel
• 1 tablespoon vegetables oil
• 1 top round steak (about 12 ounces), trimmed and cut into thin strips
• 1 medium green or red bell pepper, cut into strips (about 1 cup)
• 1 cup thinly sliced carrot
• 1 cup thinly sliced celery
• 1/2 cup thinly sliced green onion (including tops)
• 1/2 cup thinly sliced mushrooms
• 2 cups bean sprouts

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

In a small bowl, combine broth, soy sauce, ginger, garlic, and orange peel. Mix well; set aside. In a wok or large nonstick skillet, heat oil over high heat. Add beef and stir-fry just until no longer pink, about 3 minutes. Using a slotted spoon, place beef on a plate. Add bell pepper, carrot, celery, green onion, and mushrooms to wok. Stir in broth mixture. Stir-fry until vegetables are crisp-tender, about 4 minutes. Stir in bean sprouts and beef; stir-fry for 2 minutes. Place on serving plates; serve over rice or Chinese noodles.