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Beef Stir-Fry with Extra Vegetables
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Serves 4 |
Quick, easy and highly flavorful.
|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
- 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!
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