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Beef Stir-Fry with Extra Vegetables
Serves 4 |
Quick, easy and highly flavorful.
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Ingredients:
| 2 tablespoons olive oil |
| 1 lb skirt steak, thinly sliced |
| 1/2 teaspoon kosher salt |
| 1/2 teaspoon ground black pepper |
| 1/2 lb asparagus, ends trimmed, sliced |
| 2 carrots, peeled and thinly sliced |
| 6 oz snow peas |
| 1 red bell pepper, thinly sliced |
| 1 yellow bell pepper, thinly sliced |
| 2 cloves garlic, minced |
| 2/3 cup stir-fry sauce |
| 2 tablespoons sesame seeds |
Directions:
- Pour in 1 tablespoon of olive oil into a large pan and bring a large pan to high heat. Add the skirt steak, and season with salt and pepper. Sautee for 3-4 minutes, until just charred. Transfer the steak with tongs to a plate.
- With the heat still on high, pour in the remaining tablespoon of olive oil to the skillet. Once simmering, add the asparagus and carrots. Sautee for 3 minutes, stirring frequently. Then add the snow peas and bell peppers. Toss together and sautee for 3 minutes. Add the garlic, and sautee for 1 minute, stirring frequently.
- Add the steak back into the pan. Pour the stir-fry sauce over top. Cook for 3 minutes, stirring frequently.
- Remove the pan from the heat. Stir in the sesame seeds. Transfer beef stir-fry to serving plates. Enjoy!
| Main Ingredient: | Skirt Steak |
| Cooking Method: | Stir-Fry |
| Course: | Dinner |
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