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Bold Beef

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All you need:



  • 1 pound beef should center steak (Ranch steaks), cut ¾ inch thick

  • ¼ cup light soy sauce

  • 1 clove garlic, minced

  • 2 T. Canola oil, divided

  • 1 package (16 oz) frozen vegetable mixture (broccoli, carrots, water chestnuts)*

  • 2 cups cooked rice noodles

  • ½ cup peanut sauce



All you do:
Cut beef steaks lengthwise in half, then crosswise into ¼-inch-thick strips. Combine soy sauce and garlic in medium bowl. Add beef; toss to coat.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining beef.
Heat remaining 1 teaspoon oil in same skillet over medium heat until hot. Add frozen vegetables; cook and stir 4 to 7 minutes or until just tender. Add beef, noodles and peanut sauce to skillet; cook and stir until heated through.

May use 1 cup each of fresh broccoli, carrots and water chestnuts.

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