Beef with vegetables stir-fry

Votes: 26

How to cook - Beef and vegetable stir-fry

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 22 G., saturated fats G., proteins 41 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.

"The best thing about this dish is that you can stir-fry your favorite vegetables."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g skirt steak (trimmed flank meat), cut into 10 cm long pieces, then across the grain into 0.6 cm thick slices.
170 g fresh mushrooms, sliced
110 g of green peas or green beans
1 can (340 g) young corn on the cob, drained
1 red bell pepper, thinly sliced (optional)
Salt and ground black pepper
1/4 cup soy sauce
1 serrano chili pepper, seeded and finely chopped
2 teaspoons of sugar
2 tbsp lime juice (1-2 limes)
2 tbsp. l. olive oil
2 cloves garlic, grated
1 bunch green onions, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, mushrooms, sugar snap peas, green beans, corn, sweet pepper, serrano pepper, soy sauce, lime juice, green onions, garlic

Cooking the dish according to the recipe:

Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, serrano pepper, sugar, and lime juice until the sugar dissolves. Add the beef, stir to coat, and set aside.
In a large skillet, heat the olive oil over medium heat until it begins to shimmer, about 1 minute. Add the beef and cook, stirring occasionally, until cooked through, 3-5 minutes.

Remove the meat from the pan and set aside. Let the liquid in the pan reduce slightly and thicken, about 4 minutes. Add the garlic and green onions and cook for another minute. Add the mushrooms and cook for another 2-3 minutes.

Add the snap peas (or green beans), young corn on the cob, and bell pepper and continue cooking until the vegetables are crisp-tender, about 2 minutes. Return the meat to the pan and toss with the vegetables.

In this dish you can replace the green beans with kale and cook it using the method beef stir-fry.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / / Chinese cuisine / Trisha Yearwood

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