Steak Recipes for Stir-Frying
Recipes provided by Beef Loving Texans® Texas Beef Council
Beef Pepper Steak
5 ingredients, makes 4 servings, 30-35 minutes
Ingredients
- 1 beef Top Round Steak Boneless, Top Sirloin Steak Boneless, cut 3/4 inch thick or Flank Steak (1 pound)
- 1/2 cup prepared Italian dressing
- Salt and pepper
- 2 large bell peppers, any color, cut into 1/8 inch strips
- 1 onion, cut into 1/8-inch slices
Directions
- Cut beef Top Round Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
- Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
- Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.
Nutrition Information
Nutrition information per serving: 242 Calories; 99 kcal Calories from fat; 11 g Total Fat; 2 g Saturated Fat; 3 g Monounsaturated Fat; 61 mg Cholesterol; 364 mg Sodium; 9 g Total Carbohydrate; 1.8 g Dietary Fiber; 28 g Protein; 2.8 mg Iron; 5.4 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5 mg Zinc; 33.3 mcg Selenium
Easy Asian Stir-Fry
7 ingredients, makes 4 servings, 30 minutes
Ingredients
- 1 pound beef Top Round or Top Sirloin Steak Boneless, cut 3/4 inch thick or Flank Steak
- 3/4 cup prepared stir-fry sauce
- 1 package (16 ounces) frozen Asian vegetable blend (such as broccoli, carrots and sugar snap peas)
- 1/4 cup water
- 2 teaspoons vegetable oil
- 3 cloves garlic, minced
- 2 teaspoons sesame seeds (optional)
Directions
- Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.
- Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.
- Return vegetables and beef to skillet. Stir in remaining 1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds, if desired.
Nutrition Information
Nutrition information per serving: 305 Calories; 72 kcal Calories from fat; 8 g Total Fat; 2 g Saturated Fat; 3 g Monounsaturated Fat; 61 mg Cholesterol; 1952 mg Sodium; 22 g Total Carbohydrate; 0.7 g Dietary Fiber; 33 g Protein; 2.9 mg Iron; 5 mg Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.8 mg Zinc; 33.1 mcg Selenium
Szechuan Beef Stir-Fry
8 ingredients, makes 4 servings, 30 minutes
Ingredients
- 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
- 1 package (10 ounces) fresh vegetable stir-fry blend
- 3 tablespoons water
- 1 teaspoon minced garlic
- 1/2 cup prepared sesame-ginger stir-fry sauce
- 1/4 teaspoon crushed red pepper
- 2 cups hot cooked white or brown rice, prepared without butter or salt
- 1/4 cup dry-roasted peanuts
Directions
- Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.
- Meanwhile cut beef Ranch Steaks into 1/4-inch thick strips.
- Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
- Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
- Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition Information
Nutrition information per serving: 393 Calories; 108 kcal Calories from fat; 12 g Total Fat; 3 g Saturated Fat; 5 g Monounsaturated Fat; 65 mg Cholesterol; 969 mg Sodium; 41 g Total Carbohydrate; 3.9 g Dietary Fiber; 28 g Protein; 3 mg Iron; 7.3 mg Niacin; 0.7 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.9 mg Zinc; 45.8 mcg Selenium; 99.3 mg Choline