beef simply stir-fry
Ingredients
- 1 pound beef Top Round Steak or Top Sirloin Steak boneless, cut 3/4 inch thick
- 3 tablespoons water
- 2/3 cup stir-fry sauce
- 3 teaspoons seasoned oil (such as sesame oil or chili oil), divided
- 1 package (12 ounces) fresh stir-fry vegetable blend or 1 package (16 ounces) frozen stir-fry vegetable mixture
Directions
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef and 1/3 cup stir-fry sauce in large bowl; toss to coat.
Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add vegetables; stir-fry 1 minute. Add water; reduce heat to medium. Cook, covered, 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from skillet; keep warm.
Remove steak from marinade; discard marinade. Heat remaining 1 teaspoon oil in same skillet until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Wipe out skillet with paper towel. Repeat with 1 teaspoon oil and remaining beef. Return all beef and vegetables to skillet. Stir in remaining 1/3 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through.
NUTRITION INFORMATION
Nutrition information per serving, using Top Round Steak: 242 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 1438 mg sodium; 11 g carbohydrate; 1.0 g fiber; 31 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 2.3 mg iron; 32.7 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using Top Sirloin Steak: 240 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 50 mg cholesterol; 1502 mg sodium; 11 g carbohydrate; 1.0 g fiber; 30 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.8 mg iron; 31.5 mcg selenium; 4.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.