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Easy Beef Stir-fry
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Cuisine: Asian
5:30 Challenge / 5 ingredients / 30 minutes
This recipe from Lisa Durfee of Atlanta caught my attention because of its mix of ingredients. I can honestly say I have never seen a stir-fry recipe that included a teriyaki-type sauce, fruit preserves and mustard. When questioned about her combination, Durfee replied, “I thought the preserves would both sweeten and lightly thicken the sauce and the Dijon was added to give it a slight kick. ... More mustard can be added to taste.” The preserves did add an unexpected subtle fruitiness.
When it comes to stir-fries, I like to cook the vegetables first with a little water to cook more uniformly with the help of a little steam. With denser veggies, like broccoli, quick flash cooking doesn’t always cook them all the way through. If using frozen vegetables, it’s not always necessary.
Durfee uses Mr. Yoshida’s Gourmet Sauce, a teriyaki-type sauce. Regular teriyaki sauces work well, too.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1/2 cup Mr. Yoshida’s Gourmet Sauce or teriyaki sauce
1/4 cup strawberry preserves
1 tablespoon Dijon mustard
1 (12- to 16-ounce) bag fresh or frozen stir-fry vegetable mix
1 pound thinly sliced beef for stir-fry, patted dry
Instructions:
In a bowl, combine teriyaki sauce, preserves and mustard. Set aside.
In a lightly oiled large skillet or wok over medium-high heat, add vegetables and stir-fry for 1 minute. Add a few tablespoons of water and cook until just tender and brightly colored. Transfer vegetables to a plate and wipe away any excess water. In the same skillet over high heat, add a little more oil. When hot, add beef and stir-fry for 1 to 2 minutes. Return vegetables to pan. Add teriyaki sauce, preserves and mustard and stir to combine. Cook for 3 to 5 minutes, or until meat is just cooked through and sauce comes together.
In a lightly oiled large skillet or wok over medium-high heat, add vegetables and stir-fry for 1 minute. Add a few tablespoons of water and cook until just tender and brightly colored. Transfer vegetables to a plate and wipe away any excess water. In the same skillet over high heat, add a little more oil. When hot, add beef and stir-fry for 1 to 2 minutes. Return vegetables to pan. Add teriyaki sauce, preserves and mustard and stir to combine. Cook for 3 to 5 minutes, or until meat is just cooked through and sauce comes together.
Nutrition:
Per serving: 350 calories (percent of calories from fat, 32), 6 grams protein, 55 grams carbohydrates, 1 gram fiber, 13 grams fat (5 grams saturated), 100 milligrams cholesterol, 267 milligrams sodium.
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