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Asian Beef and Vegetable Stir-Fry Asian Beef and Vegetable Stir-Fry


1 ¼ pounds boneless top sirloin steak, cut 1-inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots
1 garlic clove, minced
½ cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 to ¼ teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)


1. Cut steak lengthwise in half, then crosswise into ¼-inch thick strips. 2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. 3. Heat same pan over medium-high heat until hot. Add half of beef and half of garlic, and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. 4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.