PREP TIME: 20 mins | COOK TIME: 30 mins | TOTAL TIME: 50 mins | SERVINGS: 4
Forget to take out and try this easy and quick Beef, Stir Fry, at home. Made with mostly pantry ingredients, this delicious stir fry is ready on the table in just under an hour! Serve this with noodles or over rice for a complete and filling meal that your entire family will love!
Ingredients
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2 tbsp vegetable oil divided
1 lb flank steak thinly sliced
2 tbsp cornstarch
4 c. mixed vegetables
Sauce:
3 cloves garlic minced
1 tsp minced ginger
⅓ c. orange juice
⅓ c. water
¼ c. low sodium soy sauce
3 tbsp brown sugar
1 ½ tsp sesame oil
1 tbsp cornstarch
How to make Beef Stir Fry
Step 1: With salt and pepper, season the steak, then toss with cornstarch. Set the steak aside while you ready your vegetables.
Step 2: In a pan or wok, heat a tbsp oil. Once hot, add the beef to the pan in 2 small batches and brown for about 2 to 3 minutes over medium-high heat. Note that the beef does not have to be cooked through. When done, take the browned beef from the pan and set it aside.
Step 3: To the same pan, add the vegetables and cook for about 4 to 5 minutes until tender but still crisp. Set the cooked veggies aside with the beef once done.
Step 4: In a bowl, mix the sauce ingredients until well combined.
Step 5: Adjust the heat to medium-high before adding the sauce into the pan. Bring the sauce to a simmer. Meanwhile, whisk the cornstarch with 3 tbsp water or broth, then slowly add this to the sauce, whisking until you reached your desired consistency. Allow the sauce to simmer for another 2 minutes, then add in the veggies and beef along with the juices and continue to cook until heated through.
Step 6: When done, serve the Beef Stir Fry over rice or noodles. Enjoy!
NUTRITION FACTS:
Calories: 423 | Carbohydrates: 43g | Protein: 31g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 681mg | Potassium: 863mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9285IU | Vitamin C: 29.9mg | Calcium: 84mg | Iron: 3.9mg
Ingredients
- 2 tbsp vegetable oil divided
- 1 lb flank steak thinly sliced
- 2 tbsp cornstarch
- 4 c. mixed vegetables
- Sauce:
- 3 cloves garlic minced
- 1 tsp minced ginger
- ⅓ c. orange juice
- ⅓ c. water
- ¼ c. low sodium soy sauce
- 3 tbsp brown sugar
- 1 ½ tsp sesame oil
- 1 tbsp cornstarch
Instructions
Step 1: With salt and pepper, season the steak, then toss with cornstarch. Set the steak aside while you ready your vegetables.
Step 2: In a pan or wok, heat a tbsp oil. Once hot, add the beef to the pan in 2 small batches and brown for about 2 to 3 minutes over medium-high heat. Note that the beef does not have to be cooked through. When done, take the browned beef from the pan and set it aside.
Step 3: To the same pan, add the vegetables and cook for about 4 to 5 minutes until tender but still crisp. Set the cooked veggies aside with the beef once done.
Step 4: In a bowl, mix the sauce ingredients until well combined.
Step 5: Adjust the heat to medium-high before adding the sauce into the pan. Bring the sauce to a simmer. Meanwhile, whisk the cornstarch with 3 tbsp water or broth, then slowly add this to the sauce, whisking until you reached your desired consistency. Allow the sauce to simmer for another 2 minutes, then add in the veggies and beef along with the juices and continue to cook until heated through.
Step 6: When done, serve the Beef Stir Fry over rice or noodles. Enjoy!
