I’ve been wanting to feature a beef and veggie dish for a while now, so I’m excited to finally get this recipe on the blog! This is a dinner staple for my family, and here’s why; it’s simple, quick, delicious and sooo nutritious! Getting enough vegetables in our diet is sometimes a struggle in my house– yet another reason why I love this recipe. Plus- it typically makes enough for leftovers the next day. Oh would you look at that, another reason! 😉
I also added some short cuts you could use to take this easy “Asian Beef & Veggies” to Super easy “Asian Beef & Veggies.” Does that count as another reason? I think, yes! 🙂
So let’s get to it!
10-12 oz Sirloin cut into thin strips
2 Tbsp Low Sodium Soy Sauce
1 tsp Rice Vinegar
1 tsp Sesame Oil
2 Tbsp Brown Sugar
1-2 cups Broccoli
1 cup sliced Peppers
1/4 cup sliced Green Onion
1 can Water Chestnuts
1/2 cup Sliced Mushrooms
1 Tbsp Minced Garlic
Red Pepper Flakes as desired
Optional: Chopped Cashews
1. Drizzle olive oil or canola oil in the bottom of a skillet and warm over medium heat.
2. Mix soy sauce, rice vinegar, sesame oil and brown sugar in a small bowl. Add to skillet and mix to evenly coat sirloin strips.
You could use a frozen stir-fry vegetable blend, such as these options! #winning
5. In a separate skillet, add vegetables, minced garlic and red pepper flakes. Drizzle with olive oil and cover. Let cook over low heat for approximately 5 minutes or until desired tenderness.
I hope you find this recipe to be as convenient and delicious as my family does! It’s an easy way to incorporate wholesome and quality nutrients into you and your families diets!
Here’s a fun twist: there are so many vibrant and beautiful colors in this dish, so get the kiddos in the kitchen and challenge them to add as many colors as possible! Red peppers, green broccoli, white water chestnuts, yellow baby corn, orange carrots…let them get creative and excited about cooking!