1/3 Photos of Soy-Sesame Beef Stir-Fry
I didn't feel like grilling yet another steak tonight, and I had some vegetables that needed to be used up, so I came up with stir-fry. Feel free to substitute whatever vegetables you have on-hand or like better. The sauce has a nice bite, so reduce or omit the red pepper flakes if that's not what you like.
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Units: US | Metric
- 1 -1 1/2 lb beef steak (your choice, I used sirloin)
- 1 cup green pepper, chopped
- 1 cup baby carrots, halved lengthwise (or quartered depending on size)
- 1 cup celery, sliced
- 1 cup mushroom, sliced
- 3/4 cup red onion, chopped
- 3 garlic cloves, minced
- 1 (8 ounce) can sliced water chestnuts
- 1 tablespoon butter
- 1Chop all the vegetables first, you won't have time if you start cooking first.
- 2Cut the steak into bite-sized pieces, or strips against the grain if you prefer. In a small bowl or measuring cup, mix sauce ingredients together well with a whisk.
- 3In a wok or huge skillet, melt the butter over medium-high heat until very hot, then add the garlic, onion, and steak pieces. Stir-fry 3-5 minutes, until meat is mostly browned.
- 4Add all the vegetables; stir-fry 2-3 minutes. Pour the sauce over the entire pan, and continue stir-frying another 5-10 minutes, until steak is desired done-ness and vegetables are crisp-tender.
- 5Serve over rice.
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Nutritional Facts for Soy-Sesame Beef Stir-Fry
Serving Size: 1 (304 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 191.1
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 2.9 g
- Cholesterol 10.1 mg
- Sodium 813.3 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 5.9 g
- Sugars 9.7 g
- Protein 4.6 g
The following items or measurements are not included:
low-sodium low-fat chicken broth