Weeknight Steak & Veggie Stir-fry

Stir-fry is a great go-to, busy weeknight meal! It’s customizable to whatever veggie, meat, and starch you’d like and a great meal to use up extra veggies in your produce drawer.

Ingredients

  • 2lb top sirloin, flank, or skirt steak cut into strips
  • 1/2-1 cup stir-fry sauce
  • 10 cups chopped/sliced veggies (bell pepper,
  • broccoli, asparagus, sugar snap peas,
  • onion, water chestnuts, mushrooms)
  • oil, for cooking
  • Asian seasoning, to taste
  • Optional bases: noodles or rice
  • Optional toppings: green onions and/or sesame seeds
  • Recipe

    In a shallow bowl, combine stir-fry sauce and the beef strips. Seal and refrigerate 30 minutes-2 hours. Heat a tbsp of oil in a large skillet over high heat. Remove the beef from the marinade, shaking off any excess, and add to the skillet. Cook 1 minute per side, or to preferred doneness, then remove from the pan and set aside. Add another tbsp oil and the veggies. Sauté for 5-8 minutes, adding 1/4 cup of water at a time to help steam the veggies. Cover with a lid until the veggies are tender, then remove the lid and sauté until the veggies are caramelized. Season with Asian seasoning to taste. Plate the veggies and beef over your favorite rice or noodles, and if desired, top with sliced green onions and/or sesame seeds.

    
Approximate Nutrition Information (will vary with cut of meat and sauce amount) per 6oz meat with veggies: 480 calories, 29g fat, 18g carbs, 39g protein

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    Stir-fry is a great go-to, busy weeknight meal! It’s customizable to whatever veggie, meat, and starch you’d like and a great meal to use up extra veggies in your produce drawer.