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Asian Steak and Vegetable Stir-fry

"This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!"
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40 m servings 314 cals
Original recipe yields 4 servings

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  1. Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
  2. Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
  3. Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.


  • Cook's Note:
  • Be sure to use a nonstick skillet, since this recipe doesn't use any oil.

Nutrition Facts

Per Serving: 314 calories; 7.6 g fat; 34.5 g carbohydrates; 24.9 g protein; 60 mg cholesterol; 600 mg sodium. Full nutrition

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Made this the other day and it came out really really good and it was a big hit in my house, which is quite a feat to pull off in a house full of picky eaters.