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Asian Steak and Vegetable Stir-fry |
"This stir-fry is on the lighter side, so it is best for while you're craving a few Asian food however do not want the regret afterwards!"
Ingredients :
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 purple bell pepper, reduce into strips
- 2 carrots, cut into strips
- 3 tablespoons water
- 1 pound pork pinnacle sirloin (1 inch thick), reduce into 1/4-inch strips, divided
- 2 teaspoons grated clean ginger, divided
- 1 clove garlic, minced, divided
- half of cup decreased-sodium teriyaki sauce
- 1/eight teaspoon crushed crimson pepper, or to taste
- 2 cups warm cooked rice
- 2 tablespoons coarsely chopped unsalted dry roasted peanuts (optional)
Instructions :
Prep : 10M | Cook : 4M | Ready in : 40M |
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- Place broccoli, sugar snap peas, bell pepper, carrots, and water to a big nonstick skillet. Bring to a boil, blanketed, over high warmness. Then reduce heat to medium-high. Cook until vegetables are crisp-smooth, approximately four minutes. Transfer to a colander to empty.
- Wipe skillet with a paper towel, then return to medium-excessive warmness until warm. Add half of every of pork, ginger, and garlic; stir-fry to favored doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
- Return all red meat and veggies to skillet, stir in teriyaki and beaten red pepper, and cook dinner till heated via, approximately 1 minute. Serve over warm cooked rice and sprinkle with peanuts.
Notes :
- Be certain to use a nonstick skillet, on the grounds that this recipe doesn't use any oil.
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