Beef and vegetable stir fry
Course: DinnerCuisine: AsianDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
1.5 pounds skirt steak
1 bunch asparagus
2 medium red bell peppers
1 Tbsp olive oil
2 cloves garlic or 1/2 Tbsp jarlic
1 tsp ginger or 1/2 Tbsp squeeze bottle ginger
2 cups rice (optional)
- Sauce
1/2 cup chicken or vegetable broth
1/3 cup soy sauce
2 Tbsp honey
2 tsp sesame oil
3 cloves garlic or 1 Tbsp Jarlic
1 Tbsp cornstarch
Directions
- Mix all sauce ingredients together in a bowl and set aside.
- Cut steak into strips about 1 inch wide.
- Cut ends off asparagus and cut stalks into thirds, or about 2 inches long.
- Cut bell peppers into strips about 1 inch wide.
- Mince garlic, peel and mince ginger.
- Heat olive oil in a large pan over medium high heat and add steak.
- Cook until meat is cooked through and no longer pink. Remove from pan and set aside.
- Add asparagus, bell peppers, garlic, and ginger to pan and cook for 2-3 minutes.
- Add meat and sauce to the pan with the vegetables, cook for 2-3 minutes or until sauce has thickened and vegetables are tender.
- Serve over rice or on its own.
- Enjoy!
