Zutaten für Beef Stir Fry
- 1 tbsp soy sauce
- 2 tbsp honey
- garlic cloves
- 1 tsp sesame oil
- peanut oil
- top round steak
- snow peas
- carrot
- onion
- 1/4 cup water
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp grated ginger
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 lb beef sirloin
- 2 cups mixed vegetables
- cooked white rice for serving
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Zubereitung von Beef Stir Fry
- In a microwave-safe bowl, combine 2 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, 1 tsp garlic powder, and 1/2 tsp red pepper flakes (optional). Microwave for 15-20 seconds, or until honey is slightly thinned. Stir to combine.
- Let the marinade cool completely.
- Trim excess fat from 1 lb beef sirloin. Thinly slice the beef. Place the beef in a gallon-sized zip-top bag. Add the cooled marinade, remove excess air, seal, and refrigerate for 4-48 hours.
- Remove beef from marinade; reserve marinade. Drain the beef in a colander.
- Heat 1 tsp sesame oil in a wok or large skillet over medium-high heat. Add the beef and cook, stirring constantly, until lightly browned.
- Remove the beef from the skillet and set aside.
- Add 2 cups of chopped mixed vegetables and 1/4 cup water to the skillet. Cover and bring to a simmer.
- Cook until vegetables are tender-crisp, about 5-7 minutes, stirring occasionally.
- Remove the vegetable mixture from the skillet and set aside with the beef.
- Pour the reserved marinade into the skillet and bring to a boil.
- Slowly whisk in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), stirring constantly, until the sauce reaches your desired thickness.
- Add the beef and vegetable mixture back to the skillet. Toss to coat evenly.
- Serve immediately over cooked white rice.
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
104g
Fat
40g
Carbs
14g
