Beef Stir-Fry with Bell Peppers, Carrots and Snow Peas

Beef Stir-Fry with Bell Peppers, Carrots and Snow Peas

Serves 4

Top sirloin steak is one of the leanest cuts of beef available. Keep the meat tender and juicy with this quick-cooking stir-fry packed with veggies and a flavorful marinade. Make sure to slice the steak against the grain to prevent chewiness. To save time, use frozen 365 Everyday Value Organic Whole Grain Brown Rice instead of cooking rice from scratch.

Ingredients: 
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium tamari
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 3/4 pound top sirloin steak, thinly sliced against the grain
  • 1/2 cup sliced shallots (from about 2 shallots)
  • 2 red bell peppers, thinly sliced
  • 4 carrots, thinly sliced
  • 8 ounces snow peas, strings removed
  • 3 cups cooked brown rice
  • 1/4 cup chopped toasted cashews
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 

Combine vinegar, tamari, ginger and garlic in a medium bowl. Toss sliced beef in mixture and marinate in the refrigerator for 30 minutes.

After beef has marinated, heat a large skillet over medium-high heat. Add beef and marinade and cook until beef is just done to your liking, about 5 minutes. Remove beef and juices to a bowl, cover and keep warm. Add ½ cup water to the skillet, bring to a simmer, add shallots and cook 3 minutes or until tender. Stir in bell peppers and carrots. Reduce heat to medium and cover. Cook until vegetables are just fork tender, 7 to 8 minutes, stirring once. Uncover and increase heat to medium-high. Add snow peas and cook 2 minutes longer. Return beef and any juices to skillet and cook 1 minute longer to heat everything thoroughly. Serve with cooked brown rice and garnish with cashews.

Nutritional Info: 
Per Serving:380 calories (100 from fat), 11g total fat, 3g saturated fat, 40mg cholesterol, 280mg sodium, 44g carbohydrate (7g dietary fiber, 9g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion