Beef Stir-Fry with Vegetables
This recipe is one delicious way to use vegetables from an Eat Smart vegetable tray.
1/3 cup peanut butter or
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
8 ounces linguine
5 cups vegetables of your
choice from an Eat Smart*
1 tablespoon vegetable oil
2 garlic cloves, peeled and sliced
8 ounces top sirloin, cut into
1/4 cup sesame seeds (optional)
In a medium bowl, whisk together peanut butter (or hoisin sauce), vinegar, honey,
soy sauce and sesame oil. Set aside.
Bring a large pot of salted water to a boil. Add linguine and cook according to package
directions. Add carrots, snap peas and broccoli during the last 2 minutes of cooking.
Drain, reserving 1/3 cup of the cooking water, and rinse under hot water.
Meanwhile, heat vegetable oil in a large nonstick skillet over medium-high heat. Add
garlic and sirloin; stir-fry for 3-4 minutes, or until almost cooked. Add grape tomatoes
and continue to stir-fry for 1-2 minutes, or until the meat is cooked. Pour the sauce
mixture over the top to warm.
Return the linguine and vegetables to the pasta pot and stir in the meat/sauce mixture. Thin with the reserved cooking water if necessary. Garnish with sesame seeds.
Makes 4 servings.
Tip: Leftover party trays make great salad toppers, soups and stews. Or mix with
light olive oil, garlic, salt and pepper to taste and roast in the oven (400°F).
Brands may vary by region; substitute a similar product.