For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Asian Beef Stir-Fry

Asian Beef Stir-FrydownloadEmail This Post
Asian Beef Stir-Fry

Prep: 10 minutes
Cook: 18 minutes • Serves: 4

1 envelope (1.25 ounces) beef stir-fry seasoning mix
3 tablespoons fresh lime juice
1-1/4pounds boneless beef sirloin steak or flank steak, sliced 1/4-inch thick across the grain
1-1/2tablespoons vegetable oil
1 package (14 to 16 ounces) favorite frozen stir-fry vegetable blend
3 cups cooked white rice

1.In medium bowl, whisk 3 tablespoons seasoning, lime juice and 3/4 cup water.

2.In large bowl, toss steak and remaining seasoning. Heat wok or large skillet over medium-high heat; add oil and heat until shimmering but not smoking. Add steak and cook 4 minutes, stirring frequently; with slotted spoon, transfer the steak to a bowl.

3.In same wok, cook vegetable blend as label directs, stirring frequently; during last 2 minutes of cooking, whisk and add lime juice mixture. Reduce heat to medium; heat to a boil, stirring constantly. Add steak; cook 1 minute or until steak is heated through and sauce is slightly thickened. Makes about 5 cups.

4.Serve stir-fry over rice.


Approximate nutritional values per serving (1¼ cups stir-fry, 3/4 cup rice):
489 Calories, 11g Fat (3g Saturated), 74mg Cholesterol, 534mg Sodium, 59g Carbohydrates, 2g Fiber, 6g Sugars, 33g Protein

Chef Tips:
Change up the protein in this dish with boneless, skinless chicken breasts, shrimp or tofu for an endless variety of stir-fries.
Try serving over Asian-style noodles sprinkled with thinly sliced green onions.

Dietitian’s Dish Tip(s):
> Make a nutritious, keto-friendly swap for the brown rice. “Riced” cauliflower or other vegetables are great options without all the carbs.