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Asian Steak and Vegetable Stir-fry |
"This stir-fry is at the lighter aspect, so it's perfect for whilst you're craving some Asian meals however do not want the remorse afterwards!"
Ingredients :
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 crimson bell pepper, cut into strips
- 2 carrots, cut into strips
- three tablespoons water
- 1 pound pork top sirloin (1 inch thick), reduce into 1/four-inch strips, divided
- 2 teaspoons grated clean ginger, divided
- 1 clove garlic, minced, divided
- half cup reduced-sodium teriyaki sauce
- 1/eight teaspoon overwhelmed purple pepper, or to taste
- 2 cups warm cooked rice
- 2 tablespoons coarsely chopped unsalted dry roasted peanuts (non-compulsory)
Instructions :
Prep : 10M | Cook : 4M | Ready in : 40M |
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- Place broccoli, sugar snap peas, bell pepper, carrots, and water to a big nonstick skillet. Bring to a boil, blanketed, over excessive warmness. Then lessen heat to medium-high. Cook till veggies are crisp-tender, about 4 minutes. Transfer to a colander to drain.
- Wipe skillet with a paper towel, then return to medium-high warmth till hot. Add 1/2 each of red meat, ginger, and garlic; stir-fry to desired doneness, 1 to 2 mins. Transfer to a bowl and repeat with closing red meat, ginger, and garlic.
- Return all beef and greens to skillet, stir in teriyaki and overwhelmed crimson pepper, and prepare dinner till heated thru, about 1 minute. Serve over warm cooked rice and sprinkle with peanuts.
Notes :
- Be positive to use a nonstick skillet, considering this recipe would not use any oil.
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