Sesame Beef Stir-Fry

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Here’s a recipe that’s quick and easy. This is a good one for busy week nights. You can have it on the table in under 30 minutes. And some days that’s a very good thing.  Most of the time I don’t even bother with the cashews. Not that I don’t like them. They’re good when I add them. I just usually forget to buy them.

So, when you need to get something hot and delicious on the table in a hurry, try this nice, quick stir-fry. Here’s what you need:

1 lb. beef round tip steak, cut very thin
16 oz. frozen stir-fry vegetable mixture
2 tsp cornstarch dissolved in 1/3 cup water 

Marinade:
3 tblsp. soy sauce
2 tsp. dark sesame oil

Hot cooked rice (optional)
Cashews (optional)

Here’s what you do:

Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons. Cut beef into thin strips.

Add to remaining marinade in bowl. Toss to coat.

Heat a large skillet over medium-high heat until hot.

Add ½ of beef and stir-fry for about 1 minute or until outside surface of beef is no longer pink. Do not overcook. Remove beef from pan and repeat with the remaining beef strips.

Combine vegetables and ¼ cup water in same skillet (don’t clean the skillet out before cooking vegetables). And, yes, those are frozen stir-fry veggies. Give a girl a break, okay? Sometimes you just don’t want to spend 20 minutes chopping before you can start cooking, right? Besides I think it was cheaper to buy that frozen package than it was to buy three different colors of peppers. I’m just sayin’.  Cook over medium-high heat 4 to 5 minutes or until most of the liquid is evaporated and vegetables are hot, stirring occasionally. Combine cornstarch mixture and reserved marinade. Add to vegetables. Cook and stir 1 minute or until thickened and bubbly. Add beef and heat through.

Serve over rice and sprinkle with cashews if desired. Add additional soy sauce to individual servings if desired.

Enjoy!

Download a printable copy here.

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