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Sumptuous Steak Stir-Fry
3 Omaha Steaks Top Sirloin Steaks
1 small yellow bell pepper, cut into thin strips
1 cup broccoli florets
2 medium carrots, sliced
½ cup fresh snow peas, trimmed
1 stalk celery, sliced
½ cup frozen shelled edamame, defrosted
2 cloves garlic, minced, divided
¼ cup water
1/3 cup sesame-ginger stir-fry sauce
¼ to ½ teaspoon crushed red pepper
3 cups hot cooked brown or white regular rice, prepared without butter or salt
- Combine vegetables, ½ of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.
- Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8 to ¼-inch thick strips. Combine with remaining ½ of garlic.
- Heat same skillet over medium-high heat until hot. Add ½ of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.
- Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.
Total Recipe Time: 20 to 30 minutes
Recipe and Photo courtesy of The Beef Checkoff
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