We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
Beef Stir-Fry with Bell Peppers, Carrots and Snow Peas
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium tamari
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely chopped
- 3/4 pound top sirloin steak, thinly sliced against the grain
- 2 medium shallots, thinly sliced
- 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
Combine vinegar, tamari, ginger and garlic in a medium bowl.
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.
See our Terms of Service.
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium tamari
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely chopped
- 3/4 pound top sirloin steak, thinly sliced against the grain
- 2 medium shallots, thinly sliced
- 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
