Steak Strips Stirfry

Today’s recipe is all about convenience! A stirfry is a great idea when you have a mishmash of vegetables that might either be going bad soon or left over from another meal. The ingredients I used are the ones that I had in my fridge, so feel free to add in or leave out anything. Be creative with this, remember cooking is supposed to be fun!

Now on to the nutritional value per serving:

-        Brown rice – 107 cal

-        Onion – 16 cal

-        Green bell pepper – 7 cal

-        Tomato – 6 cal

-        Steak strips – 116 cal

-        Broccoli – 14 cal

-        Carrots-  14 cal

-        Olive oil-  39 cal

-        Sweet and Sour stirfry sauce – 80 cal

-        Seasoning (salt, pepper, basil, parsley flakes, garlic) – 17 cal

Total Calories: 416 cal per serving

 

Now on to the recipe:

1. First begin cooking rice according to package instructions. For some products rice may cook for up to 40 minutes, for others it may be less. For my rice I cooked it on low heat for 35-40 minutes.

2.  Chop up onion, green bell pepper and tomatoes.    

 

3. Add in frozen vegetables to cook first. If you are not using frozen vegetables you can skip this step.

4. Once vegetables are partially thawed, drain any excess water from the skillet.

5. Add 1 Tbsp of olive oil into the skillet.

6. Add the chopped onion, green bell peppers and tomatoes and cook on medium heat for about 15 minutes.

 

7. Meanwhile, cook the steak strips (or whatever type of meat) over medium heat in a separate skillet for about 10 minutes or until you can’t see any more red!

 

8. Once the steak is fully cooked drain any grease into the sink.

 

9. Add the steak to the skillet of vegetables.

 

10. Let cook together on medium heat for about 5 minutes.

11. Don’t forget to check on your rice!

 

12. Finally add 1/2 cup of the Sweet and Sour stirfry sauce (or any sauce of your choice) to the skillet.

13. Let cook for another 5 minutes.

14. Once sauce if fully heated take off medium heat.

15. Serve by putting a spoonful of rice onto the plate and then smother the rice with the vegetable and steak stirfry!

 

 

 Leave a comment below and let meknow how this recipe turned out for you! Pros and cons graciously accepted :)

 

Steak Stirfry

Serving Size: 4

Prep time: 10 minutes

Cook time: 20-40 minutes

Total Time: 45 minutes

Ingredients:

-        1 cup Brown rice

-        ½ Onion

-        1 Green Bell Pepper

-        1 cup Steak Strips

-        1 medium tomat

-        1 cup broccoli (frozen or fresh)

-        1/2 cup carrots (frozen or fresh)

-        1 Tbsp Olive oil

-        1/2 cup Sweet and Sour stirfry sauce

-        Basil

-        Parsley Flakes

-        Garlic

-        Salt

-        Pepper

 

Directions:

1. First begin cooking rice according to package instructions. For some products rice may cook for up to 40 minutes, for others it may be less. For my rice I cooked it on low heat for 35-40 minutes.

2.  Chop up onion, green bell pepper and tomatoes.    

3. Add in frozen vegetables to cook first. If you are not using frozen vegetables you can skip this step.

4. Once vegetables are partially thawed, drain any excess water from the skillet.

5. Add 1 Tbsp of olive oil into the skillet.

6. Add the chopped onion, green bell peppers and tomatoes and cook on medium heat for about 15 minutes.

7. Meanwhile, cook the steak strips (or whatever type of meat) over medium heat in a separate skillet for about 10 minutes or until you can’t see any more red!

8. Once the steak is fully cooked drain any grease into the sink.

9. Add the steak to the skillet of vegetables.

10. Let cook together on medium heat for about 5 minutes.

11. Don’t forget to check on your rice!

12. Finally add 1/2 cup of the Sweet and Sour stirfry sauce (or any sauce of your choice) to the skillet.

13. Let cook for another 5 minutes.

14. Once sauce if fully heated take off medium heat.

15. Serve by putting a spoonful of rice onto the plate and then smother the rice with the vegetable and steak stirfry!

Enjoy!