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Beef, Vegetable, and Almond Stir-Fry
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- 1/2 C Rice
- 3/4 lb. flank steak, sliced 1/4″ thick
- 3 tsp. reduced-sodium soy sauce
- 2 tsp. toasted sesame oil
- 1 tbsp. grated fresh ginger
- 2 cloves garlic, minced
- 2 med carrots, thinly sliced
- 1 med onion, chopped
- 1 med red bell pepper, thinly sliced
- 8 oz. snow peas
- 3 tbsp. sliced almonds
- 2 tbsp. hoisin sauce
Directions
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- Step 1Cook rice per package directions.
- Step 2Prepare steak while rice cooks. Toss steak with 2 teaspoons of the soy sauce. Heat 1 teaspoon of the oil in nonstick frying pan or cast-iron skillet over medium-high heat. Add ginger and garlic. Cook, stirring, 30 seconds. Add steak and cook, stirring occasionally, 2 to 3 minutes. Transfer to a plate.
- Step 3Return pan to heat, and add remaining 1 teaspoon oil, carrots, onion, and pepper. Cook, stirring occasionally, until it starts to soften, about 3 minutes. Stir in snow peas and almonds. Cook, stirring occasionally, 2 minutes.
- Step 4Add reserved beef and juices, hoisin sauce, and remaining 1 teaspoon soy sauce. Cook, stirring, 1 minute. Serve over rice.
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This is another huge add-on!
