Beef and Vegetable Stir-Fry

PersonalPoints™

per serving

Total Time: 20 min

Prep: 14 min

Cook: 6 min

Serves: 1

Easy

Super simple and super fast, this stir-fry ticks all the boxes for a perfect one-pan meal. The convenience of bottled stir-fry sauce keeps prep to a minimum, but if you want to make an easy from-scratch sauce, simply whisk together 2 tablespoons low-sodium soy sauce, 1 teaspoon toasted sesame and oil and 1/4 teaspoon cornstarch and add it in Step 2 as directed. Using equal parts soy sauce and freshly squeezed orange juice in the mix is another nice twist since orange complements many stir-fries. A sprinkle of chopped fresh cilantro or basil would be welcome here too.

Ingredients:

⅛ tsp minced ginger, or to taste
⅛ tsp minced garlic, or to taste
1 tsp peanut oil
4 oz uncooked lean flank steak, sliced
½ cup fresh shiitake mushroom, sliced
½ cup snow peas
½ cup shredded carrots, thick shreds
¼ cup canned water chestnuts, sliced
1 tbsp Asian stir-fry sauce
1 pinch crushed red pepper flakes, optional
10 peanuts, chopped
1 tbsp uncooked scallions, chopped

Instructions

Heat ginger and garlic in oil in a large skillet over medium-high heat until fragrant, 30 seconds; add beef, mushrooms, snow peas, carrots, and water chestnuts. Stir-fry until beef is cooked through and vegetables are tender, about 3-5 minutes.
Stir in sauce; heat through. Sprinkle with red pepper flakes and peanuts; garnish with scallions.
Makes 1 serving.