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Asian Beef and Vegetable Stir-Fry

Asian Beef and Vegetable Stir-Fry

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The Beef Checkoff

A quick stir-fry in a hot pan brings out the goodness of tender beef, fresh veggies, and a spicy sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet


  1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
  3. Heat same pan 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. Repeat with remaining beef and garlic.
  4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
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I wasn't really looking forward to this recipe, thinking it would be bland and uninteresting, but had to use the ingredients I had already bought for it. Man was I surprised!! This stir-fry was AWESOME!! It had great flavor and cooked perfectly. I used stew meat and it was fabulous.


This was really good! I used Kraft sesame ginger light salad dressing and more peanuts. My husband LOVED it!


Hubby loved it ,so it's a keeper! So easy and I even used frozen stir fry veggies and it still was great!