Beef Stir-Fry with Bell Peppers, Carrots and Snow Peas

Serves 4
Time 1 hr
Beef Stir-Fry with Bell Peppers, Carrots and Snow Peas

Top sirloin steak is one of the leanest cuts of beef available. Keep the meat tender and juicy with this quick-cooking stir-fry packed with veggies and a flavorful marinade. Make sure to slice the steak against the grain to prevent chewiness. To save time, use frozen brown rice instead of cooking rice from scratch.

Special Diets:

Dairy FreeDairy Free

Ingredients

    2 tablespoonsrice vinegar
    1 tablespoonlow-sodium tamari
    2 teaspoonsgrated fresh ginger
    2 clovesgarlic, finely chopped
    3/4 poundtop sirloin steak, thinly sliced against the grain
    2 mediumshallots, thinly sliced
    2red bell peppers, thinly sliced
    4carrots, thinly sliced
    8 ouncessnow peas, strings removed
    3 cupscooked brown rice
    1/4 cupchopped toasted cashews

Exclusively for Prime members in select ZIP codes.

Method

Combine vinegar, tamari, ginger and garlic in a medium bowl. 


Toss sliced beef in mixture and marinate in the refrigerator for 30 minutes.


After beef has marinated, heat a large skillet over medium-high heat. 


Add beef and marinade and cook until beef is just done to your liking, about 5 minutes. 


Remove beef and juices to a bowl, cover and keep warm. 


Add ½ cup water to the skillet, bring to a simmer, add shallots and cook 3 minutes or until tender. 


Stir in bell peppers and carrots. 


Reduce heat to medium and cover. 


Cook until vegetables are just fork tender, 7 to 8 minutes, stirring once. 


Uncover and increase heat to medium-high. 


Add snow peas and cook 2 minutes longer. 


Return beef and any juices to skillet and cook 1 minute longer to heat everything thoroughly. 


Serve with cooked brown rice and garnish with cashews.

Nutritional Info

Serving Size

Calories

380

Total Fat

11g

Saturated Fat

3g

Cholesterol

40mg

Sodium

280mg

Total Carbohydrate

44g

Dietary Fiber

7g

Total Sugars

9g

Protein

22g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.