Beef and Bean Stir-Fry | Pika Chakula

Beef and Bean Stir-Fry


Searching for a quick dinner? Try a stir-fry. This one pairs strips of beef with broccoli florets, carrots, onions, and beans in a tangy orange-soy dressing.


2 tablespoons vegetable oil
1 pound boneless beef top loin steak, trimmed of fat and cut in thin strips
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
2 carrots, thinly diagonally sliced
3 1/2 cups broccoli florets (8 ounces)
6 green onions, cut in long thin strips
1/4 cup orange juice concentrate, thawed, or orange juice
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon crushed red pepper
1 15 ounce can cannellini beans


1. In 12-inch skillet with flared sides or a large wok heat 1 tablespoon of the oil over medium-high heat. Cook and stir beef, garlic, and ginger until beef is browned, about 2 to 3 minutes. Remove from skillet. Heat remaining oil. Add carrots and broccoli; cook and stir 3 minutes. Add green onions; cook 1 minute more.

2. Add orange juice concentrate, soy sauce, and crushed red pepper; toss to coat. Add cooked beef and beans; cook until heated through.




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