Cooked without oil in a non-stick pan, this beef and veggie stir fry with broccoli, sugarsnap peas and ginger is server over hot cooked rice.
4 people made this
100g broccoli florets
225g sugarsnap peas
1 red pepper, sliced into strips
2 carrots, sliced into strips
3 tablespoons water
450g sirloin steak, sliced into strips, divided
2 teaspoons grated fresh ginger, divided
1 clove garlic, minced, divided
120ml teriyaki sauce
1/8 teaspoon crushed chilli flakes, or to taste
320g hot cooked rice
2 tablespoons coarsely chopped peanuts (optional)
Method Prep:10min › Cook:30min › Ready in:40min
Place broccoli, sugarsnap peas, red pepper, carrots and water in a large nonstick pan. Bring to the boil, covered, over high heat. Reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
Wipe pan with kitchen paper, then return to medium-high heat until hot. Add half of the sliced steak, half of the ginger and half of the garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger and garlic.
Return all beef and vegetables to pan; stir in teriyaki sauce and crushed chillies. Cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.