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Published on July 29, 2019

beef stir-fry

Easy Cooking for Back-to-School

Back to school time is a busy time for families. Sports practices, music lessons, club meetings, homework – who has time to cook? Try these fun and easy recipes. You’ll love these great home-cooked meals yet spend as little time in the kitchen as possible.

Download the free recipe booklet

Easy Asian Stir Fry

Makes 2-4 servings

Ingredients

  • 1 pound beef top round, or top sirloin steak, cut ¾-inch thick, or flank steak
  • ¾ cup prepared stir-fry sauce, divided
  • ¼ cup water
  • 2 teaspoons olive oil, divided
  • 3 cloves garlic, minced, divided
  • 2 teaspoons sesame seeds (optional)
  • 1 package (16 ounces) frozen Asian vegetable blend (such as broccoli, carrots and sugar snap peas)

Directions

  1. Cut beefsteak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and ¼ cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to two hours.
  2. Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook seven to eight minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.
  3. Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.
  4. Return vegetables and beef to skillet. Stir in remaining ½ cup stir-fry sauce; cook and stir one to two minutes or until heated through. Garnish with sesame seeds if desired.

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