Thai Beef Stir Fry Asian

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Servings
   Serves 4 - 6

Prep Time
   20 minutes

Refrigerate
   1-3 hours

Cook Time
   15 minutes

Cooking Methods
   Pan Frying or Sauté
   Pan Broiling
   Stir Fry

Beef Type
   Round

Ingredients

• 1 1/2 lbs. beef round steak, approximately 1-inch thick
• 1 Tbsp. water
• 1 cup shredded carrots
• 3/4 cup snow peas
• 1 cup bean sprouts
• 2 Tbsp. sesame seeds
• 3 cups cooked brown rice

Marinade

• 1/4 cup Thai chili sauce
• 1 clove garlic, minced
• 4 Tbsp. soy sauce
• 1 tsp. fresh ginger, grated
• 1 tsp. brown sugar
• 2 Tbsp. olive oil

Instructions

Trim all fat from steak. Cut steak across grain into thin strips (approx. 1/4-inch). Place beef strips in sealable plastic bag, add marinade and toss to cover. Seal bag and refrigerate 1 to 3 hours.

Prepare brown rice according to package instructions and keep warm.

Add water to a large non-stick skillet, or wok, and heat to medium-high heat. Add carrots and cook 3-4 minutes. Add snow peas cooking an additional minute. With slotted spoon, transfer cooked vegetables to plate; keep warm.

Remove steak from marinade (reserve marinade). Add to skillet, cooking 4 to 5 minutes. Add cooked vegetables, bean sprouts, sesame seeds and cook 1 minute.

Pour in reserved marinade and continue to cook 2-3 minutes, until heated through.

Serve on top of cooked brown rice.

Suggestions

Thai Chili Sauce (Sriracha) is made from sun-ripened chilies and garlic which are ground into a smooth paste. It can usually be found in the Asian section of the grocery store and is available in sweet and hot styles.