Beef Stir-Fry
Quick-cooking beef and a colorful medley of vegetables tossed in a savory, aromatic sauce, perfect for a fast and flavorful weeknight dinner.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $5.57/serving
Dietary
- Dairy-Free
- Nut-Free
- High-Protein
Tags
- quick
- sauté
- savory
- stir-fry
Ingredients
- 1.5 pound beef sirloin (thinly sliced against the grain)
- 1 pound stir-fry vegetable mix
- 12 ounce lo mein noodles (quick-cook)
- 2 tablespoon vegetable oil
- 4 clove garlic (minced)
- 2 teaspoon fresh ginger (grated or paste)
- 0.5 cup low-sodium soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoon cornstarch
- 0.25 cup cold water (cold)
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger. In a separate small bowl, combine cornstarch and cold water to make a slurry.
- Cook lo mein noodles according to package directions. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until browned. Remove beef from skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the stir-fry vegetable mix and minced garlic. Sauté for 5-7 minutes until vegetables are tender-crisp.
- Return the beef to the skillet. Pour in the prepared sauce mixture. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens. Add the cooked noodles and toss to coat.
Notes
To make this meal even faster, look for pre-cooked beef strips in the refrigerated section of your grocery store. Feel free to customize the vegetables based on what you have or prefer.
Nutrition (per serving)
- Calories: 590
- Protein: 45 g
- Carbohydrates: 57 g
- Fat: 20 g
- Fiber: 5.5 g
- Sodium: 1280 mg
- Saturated Fat: 4.5 g
- Sugar: 10 g
- Cholesterol: 95 mg