Sizzling Beef & Rainbow Veggie Stir-Fry
This Sizzling Beef & Rainbow Veggie Stir-Fry combines tender strips of beef top sirloin with a vibrant mix of fresh vegetables, all tossed together in a flavorful sesame-ginger stir-fry sauce. Perfectly cooked over high heat, this dish not only bursts with color but also with taste. Serve it over a bed of fluffy rice to soak up all the delicious flavors. It’s a quick, healthy option for a weeknight dinner or a fantastic dish to impress your friends at a gathering.
6
Servings
450
Calories
7
Ingredients
Ingredients
boneless beef top sirloin steaks
1 1/4 lbs (cut into 1-inch thick strips)
assorted fresh vegetables
4 cups (such as sugar peas, broccoli florets, bell pepper strips and shredded carrot)
garlic
1 clove (minced)
prepared stir-fry sauce
1/2 cup (preferably sesame-ginger flavor)
crushed red pepper flakes
1/8-1/4 teaspoon (to taste)
hot cooked rice
3 cups (for serving)
dry-roasted unsalted peanuts
2 tablespoons (optional, for garnish)
Instructions
1
Begin by slicing the beef steak lengthwise in half, then cut each half crosswise into 1/4-inch-thick strips to ensure even cooking.
2
In a large nonstick skillet, combine the assorted fresh vegetables with 3 tablespoons of water. Cover the skillet and cook over medium-high heat for about 4 minutes, or until the vegetables are crisp-tender. Once done, remove from the skillet and drain any excess water.
3
In the same skillet, heat over medium-high heat until hot. Add half of the beef strips along with half of the minced garlic. Stir-fry for 1 to 2 minutes, or until the outside of the beef is no longer pink. Remove this batch from the skillet and set aside.
4
Repeat the process with the remaining beef strips and garlic until all the beef is cooked.
5
Once all the beef strips are cooked, return the cooked beef and sautéed vegetables to the skillet. Pour in the prepared stir-fry sauce and add crushed red pepper flakes. Stir gently to combine and heat through for an additional 2-3 minutes.
6
Serve the beef and vegetable mixture over hot cooked rice, and sprinkle with dry-roasted unsalted peanuts if desired for an additional crunch.
Nutrition Information
20g
Fat
50g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sizzling Beef & Rainbow Veggie Stir-Fry?
It is a flavorful dish featuring tender strips of beef top sirloin and a vibrant mix of fresh vegetables tossed in a sesame-ginger stir-fry sauce.
What type of beef is best for this recipe?
The recipe calls for 1 1/4 pounds of boneless beef top sirloin steaks.
How should I cut the beef for the stir-fry?
Slice the steaks lengthwise in half, then cut each half crosswise into 1/4-inch-thick strips to ensure even cooking.
What vegetables are included in the 'rainbow' mix?
The mix includes 4 cups of assorted fresh vegetables such as sugar peas, broccoli florets, bell pepper strips, and shredded carrots.
How do I cook the vegetables?
Combine the vegetables with 3 tablespoons of water in a skillet, cover, and cook over medium-high heat for 4 minutes until crisp-tender.
Do I need to drain the vegetables after cooking?
Yes, once they are crisp-tender, remove them from the skillet and drain any excess water.
How should I prepare the garlic?
You should mince one clove of garlic to be used while stir-frying the beef.
Why should I cook the beef in batches?
Cooking the beef in two batches ensures the skillet stays hot enough to sear the meat properly rather than steaming it.
How long does it take to stir-fry the beef?
Each batch of beef and garlic should be stir-fried for about 1 to 2 minutes until the outside is no longer pink.
What kind of stir-fry sauce is recommended?
A sesame-ginger flavored prepared stir-fry sauce is recommended for the best taste.
How much stir-fry sauce is needed?
The recipe requires 1/2 cup of prepared stir-fry sauce.
Is this stir-fry spicy?
It has a bit of heat from the addition of 1/8 to 1/4 teaspoon of crushed red pepper flakes.
How is the dish finished in the skillet?
Return the cooked beef and vegetables to the skillet, add the sauce and pepper flakes, and stir-fry for 2-3 minutes to heat through.
How many servings does this recipe make?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How much protein is in one serving?
There are 20 grams of protein in each serving.
What are the fat and carbohydrate details?
Each serving contains 20 grams of fat and 50 grams of carbohydrates.
What should I serve with this stir-fry?
It is best served over 3 cups of hot cooked rice to soak up the sauce.
Are there any optional garnishes?
Yes, you can sprinkle 2 tablespoons of dry-roasted unsalted peanuts over the top for extra crunch.
Can I use different vegetables?
Yes, you can use any variety of fresh vegetables as long as they total about 4 cups.
Is this a quick weeknight meal?
Yes, it is designed as a quick and healthy option for a weeknight dinner.
What equipment do I need?
A large nonstick skillet is the primary piece of equipment needed for this recipe.
Is this recipe suitable for guests?
Absolutely, its vibrant colors and delicious flavor make it a fantastic dish for entertaining friends.
What is the purpose of the water when cooking vegetables?
The 3 tablespoons of water help steam the vegetables under a cover so they become crisp-tender quickly.
Should the beef be pink when finished?
The initial stir-fry step should continue until the outside is no longer pink, and then it is heated through again with the sauce.
How much red pepper flakes should I add?
You can add between 1/8 and 1/4 teaspoon depending on your heat preference.
What is the preparation for the peanuts?
The peanuts should be dry-roasted and unsalted for the best flavor balance.
How thick should the beef steaks be initially?
The recipe suggests starting with steaks cut into 1-inch thick strips before slicing them thinner.
Is this considered a one-pan meal?
Yes, the main components are cooked in a single large nonstick skillet.
What is the total amount of rice needed for serving?
You will need 3 cups of hot cooked rice for the full recipe.