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Easy Beef and Vegetable Stir-Fry

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This easy beef and vegetable stir-fry is packed full of nutritious vegetables, tender beef tips and lots of delicious flavor. Plus it’s ready in 20 minutes!

I have been watching WAY too much Law & Order SVU lately. Which has resulted in me being overly paranoid. I went to Wal-Mart late last night and was watching over my shoulder like someone was about to attack me from the shadows.

Oh and if I hear a creak upstairs and I’m home alone, forget about it. I go barreling through the house like I could actually take the guy down. I’m pretty sure my short stumpy arms couldn’t defend myself if I tried.

So what does a girl do when she finds herself watching SVU all day? She makes a simple dinner that takes less than 30 minutes to cook and turns out perfectly every single time. You know, so I can get back to watching all that pointless TV.

Speaking of easy recipes, I put together a fun {and flavor packed!} Sunday Supper slideshow from Foodie. I’m always looking for fun new recipes and this slideshow will not disappoint!</p>

Now, I don’t make a lot of Asian inspired food in my house but this dish gets made at least 2 times a month. I like to use a mix of frozen {hello easy!} Asian vegetables but you could throw in just about any vegetable you love.

Easy Beef and Vegetable Stir-Fry

This easy beef and vegetable stir-fry is packed full of nutritious vegetables, tender beef tips and lots of delicious flavor.

Yield: 4 servings

Prep Time: 10 minutes plus marinade time

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

For marinade:

  • 2 pounds sirloin beef tips, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon water
  • 1 teaspoon dark brown sugar
  • 1 teaspoon grated ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons sesame oil

For sauce:

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons flour
  • 1 tablespoon sesame oil
  • 1 (12 ounce) bag frozen Asian vegetable blend (also called stir-fry blend)

For serving:

  • White or brown rice, steamed

Directions:

In a medium sized mixing bowl add beef, garlic, cornstarch, soy sauce, water, dark brown sugar, ginger, baking soda, red pepper flakes and sesame oil. Stir to combine, cover and refrigerate for 24 hours.

After your meat has marinaded and you're ready to start cooking mix together your sauce.

In a small bowl whisk together soy sauce, dark brown sugar and flour, set aside.

In a large skillet set over medium high heat add the beef (with all the marinade) and 1/2 of the sauce. Cook for about 5 minutes until the meat is no longer pink.

While the meat is cooking steam your vegetables until just warmed.

Once the meat is cooked add in remaining sauce and steamed vegetables. Cook for about 3 minutes until the sauce has thickened and the vegetables are coated.

Once ready remove from heat and serve over steamed rice.

Note: Vegetable oil can be used in place of sesame oil. My husband prefers the sesame oil but I'm allergic so I use vegetable oil for myself.