Recipes Summer Beef Stir Fry (Entree)

Serving Size
1 1/2 c
Number of Servings
    • 3  tablespoons  rice vinegar, divided
    • 2  tablespoons  low-sodium soy sauce, divided
    • 1  (1-pound) flank steak, trimmed and thinly sliced across grain
    • 2  teaspoons  sugar
    • 2  teaspoons  hoisin sauce
    • 1/4  teaspoon  salt
    • 1/4  teaspoon  crushed red pepper
    • 2  teaspoons  toasted sesame oil, divided
    • 1  cup  chopped onion
    • 1  teaspoon  bottled minced ginger
    • 1/2  teaspoon  minced garlic
    • 1  cup  chopped red bell pepper
    • 1/2  cup  matchstick-cut carrot
    • 1  (8-ounce) package fresh sugar snap peas
    • 1/3  cup  chopped green onions



Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.

Nutrition Information

Calories: 254; Fat: 8.2g; Protein: 26.6g; Carbohydrate: 16.7g’ Fiber: 3.4g; Cholesterol: 37mg; Iron: 2.7mg; Sodium: 526mg