Steak and Fresh Vegetable Stir Fry


1pound beef top round steak, cut 1-inch thick
Olive oil
Steak seasoning, to taste
1 small yellow bell pepper, cut into thin strips
1 cup broccoli florets
2 medium carrots, sliced
1/2 cup snow peas, trimmed
1 stalk celery, sliced
1/2 cup frozen shelled edamame, defrosted
1 tablespoon minced garlic
1/3 cup soy sauce
1/4 to 1/2 teaspoon crushed red pepper, optional
3 cups hot cooked brown or white rice, prepared without butter or salt

  1. In a bowl, combine the steak in just enough olive oil to coat and sprinkle with steak seasoning. Cover and marinate for at least 2- 3 hours. 
  2. Heat a wok or large non-stick skillet to high and add meat.  Cook steak about 3 minutes being careful not to overcook.   Remove the steak and set aside. 
  3.  Combine vegetables and garlic in the same large nonstick skillet with the steak juices; cover and cook over medium heat 3 to 5 minutes or until crisp-tender.   
  4.  Add the beef to the vegetables in the skillet. Add soy sauce and crushed red pepper, if desired; cook and stir 1 to 2 minutes or until heated through.
  5. Serve over rice.

Cooking With Crevolyn
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