In our family, we love Asian-inspired dishes, and this one is one of our favorites. It comes together so easily and you can make it with the veggies you have on hand, so every time it’s a different meal. We also love Chicken Teriyaki and Hunan Beef.
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Healthy beef stir fry
In this easy but very flavorful beef stir fry, the secret is in the marinade.
Thin strips of beef are marinated in a mixture of soy sauce, sugar, lime juice, and serrano peppers which give the meat amazing flavor and make the base for a delicious sauce.
You can use the veggies you have on hand, but this time I am recommending mushrooms, snow peas, baby corn, and red bell pepper.
HOW TO MAKE BEEF STIR FRY?
- In a medium-sized bowl, combine the soy sauce, sugar, lime juice, and chopped serrano peppers. Whisk until the sugar is dissolved
- Mix in the beef strips and set aside
- Heat the oil in a large skillet until hot, about a minute. Add the beef strips and cook until no pink is showing about 3-4 minutes
- Remove the beef and set aside leaving the juices in the skillet, and cook them until reduced and thick. Add the sliced scallions and garlic and cook for one minute until fragrant.
- Next, add the mushrooms and cook for 3 more minutes. Mix in the rest of the veggies and cook them until just tender but still crisp, about 2 more minutes
- Transfer the beef back into the skillet and cook a couple of minutes more until the meat is heated through. Season with salt and pepper.
CAN YOU FREEZE COOKED BEEF STIR FRY?
Yes, you can. Wait for it to come to room temperature, store it in a freezer bag or airtight container, and freeze it for up to three months.
WHAT TO SERVE WITH TERIYAKI BEEF STIR FRY?
White rice is definitely the best side dish for beef stir fry. For me, it is the only one. But, if you are trying to eat healthier you might want to use brown rice or cauliflower rice. For dessert, Chocolate Orange Cake or Mississippi Mud Cake, because we love chocolate!
MAKE AHEAD AND STORAGE TIPS:
If you want to save some time making this recipe, you might want to have your beef sliced the night before and your veggies chopped and sliced.
Keep them in the fridge overnight and the next day, just cook everything.
This dish really comes together in no time and cooking anything ahead of time really doesn’t save you too much time.
Storage tips:
- Always label your freezer bag with the date when the stir fry was made and a “eat by” date.
- Do not overcook the veggies. They will become softer after freezing and thawing, so keep them crisp.
- Make sure the stir fry is at room temperature before putting it in the freezer
- If you want to refrigerate leftovers, put them in an airtight container for up to 4 days.
More Healthy Beef Recipes
- BEEF STROGANOFF
- CROCKPOT BEEF AND BROCCOLI
- THE ULTIMATE SLOW COOKER BEEF STEW
- SLOW COOKER BEEF AND POTATO AU GRATIN
Beef Stir-Fry
It comes together easily and you can make it with the veggies you have on hand, so every time it’s a different meal.
5 from 1 vote
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Course: Dinner, Main Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 460kcal
Ingredients
- 1 ½ pounds skirt steak, cut into 4-inch pieces and then cut against the grain into ¼-inch thick slices
- Salt and freshly ground pepper
- ¼ cup low-sodium soy sauce
- 1 Serrano chile pepper, seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons freshly squeezed lime juice (1 to 2 limes)
- 2 tablespoons olive oil
- 2 garlic cloves, grated
- 1 bunch of scallions, thinly sliced
- 6 ounces fresh mushrooms, sliced
- ¼ pound snow peas or green beans
- 1 12-ounce can baby corn, drained
- 1 red bell pepper, thinly sliced
Instructions
In a medium-sized bowl, combine the soy sauce, sugar, lime juice, and chopped serrano peppers. Whisk until the sugar is dissolved
Mix in the beef strips and set aside
Heat the oil in a large skillet until hot, about a minute. Add the beef strips and cook until no pink is showing about 3-4 minutes
Remove the beef and set aside, leaving the juices in the skillet, and cook them until reduced and thick. Add the sliced scallions and minced garlic and cook for one minute until fragrant.
Add the mushrooms and cook for 3 more minutes. Mix in the rest of the veggies and cook them until tender but still crisp, about 2 more minutes
Transfer the beef back into the skillet and cook a couple of minutes more until the meat is heated through. Season with salt and pepper
Nutrition
Calories: 460kcal | Carbohydrates: 13g | Protein: 48g | Fat: 25g
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