Beef stir-fry is an all-time favorite for the family, especially the kids. You can serve this over rice or rice noodles—one way I make sure my kids are getting their protein, vegetables and grains. The colors and textures of this dish give it great eye appeal. Be sure not to overcook the vegetables. Use the best quality steak, such as rib eye, sirloin, filet or New York.
1. To make the sauce, whisk the stock, brown sugar, soy sauce, vinegar, sesame oil, cornstarch, garlic and ginger in a bowl. Set aside.
2. Lightly coat a large, nonstick skillet with cooking spray and place over high heat. When the skillet is hot, brown the beef for 3 minutes, or until it’s browned but still rare. Remove from the pan, let rest for 5 minutes, then slice thinly.
3. Respray the pan. Heat the vegetable oil, then add the broccoli, red pepper and snow peas. Cook for 3 minutes. Return the beef to the pan. Stir the sauce and add to the pan. Stir-fry for 2 minutes or until the sauce is thickened and bubbly and the beef is done to your liking. Be careful not to overcook.
4. Place on a serving platter and garnish with cilantro or parsley, green onions and cashews (if using).
3/4 cup beef (or chicken) stock
1/4 cup packed brown sugar
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 tsp sesame oil
1 Tbsp cornstarch
2 tsp finely chopped garlic
1 1/2 tsp finely chopped ginger
12 oz boneless grilling steak
2 tsp vegetable oil
1 1/2 cups chopped broccoli
1 1/2 cups thinly sliced red bell pepper
1 1/2 cups snow peas
1/4 cup chopped cilantro or parsley
1/4 cup chopped green onions
2 Tbsp chopped toasted cashews (optional)
Nutritional Analysis per Serving
Protein 10 g
Fat 10 g
Saturated Fat 2.5 g
Carbohydrates 25 g
Cholesterol 15 mg
Sodium 375 mg
Fiber 3 g
Prep Time: 15 minutes
Cook Time: 8 minutes
Make Ahead: Prepare the sauce up to a day in advance and keep refrigerated.
Nutrition Watch: Snow peas are full of nutrients (vitamins K and B6) that maintain bone health—important for your growing children.