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Beef & Garden Vegetable Stir-Fry

Serves 4

Cuisine: American, Chinese

Category: Pasta & Rice Dishes

Beef & Garden Vegetable Stir-fry is a healthy and easy skillet recipe deliciously made with bottom round steak strips, fresh veggies, and plum sauce marinade.

Prep Time

20 mins

Other Time

30 mins

Cook Time

20 mins

Total Time

1 hr 10 mins

Ingredients:

1 pound Certified Angus Beef^®bottom round steak
1/4 cup plum sauce
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 1/2 teaspoons cornstarch
2 tablespoons canola or peanut oil
2 medium carrots, peeled and cut into 1/4 inch x 2-inch strips (about 1 cup)
1 medium yellow bell pepper, cut into 1/4 inch x 2-inch strips (about 1 1/2 cups)
4 ounces whole fresh green beans, snapped into 2-inch pieces
4 green onions, chopped (including tops)
Prepared chow mein noodles or cooked rice

Instructions:

Cut bottom round steak across the grain into 1/4 inch x 2 inch slices. Prepare sauce and marinade by whisking together plum sauce, soy sauce, rice vinegar, sesame oil, garlic and ginger in a small mixing bowl. Pour 1/4 cup into a measuring pitcher and whisk in cornstarch; reserve for stir-frying sauce. Pour remaining marinade over meat in a zipper-locking plastic bag; marinate at least 30 minutes.
Prepare chow mein noodles or rice as desired. Remove steak strips from marinade using a slotted spoon; discard marinade and pat dry.
Heat a nonstick skillet or wok to high. Add canola oil and stir fry steak strips (in two batches) over high heat for 2 to 3 minutes, set aside. Add carrots, bell pepper, green beans and green onions, stir-fry for 3 to 4 minutes. Stir in reserved sauce mixture, tossing constantly for an additional 2 to 3 minutes or until vegetables are crisp-tender and return steak strips to pan.
Serve immediately over chow mein noodles or cooked rice.