Beef and Bean Stir-fry


  • 2 tablespoons vegetable oil
  • 1 pound boneless beef top loin steak, trimmed of fat and cut into cubes
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh ginger
  • 2 carrots, thinly diagonally sliced
  • 3 ½ cups broccoli florets (8 ounces)
  • 6 green onions, thinly sliced
  • ¼ cup orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • ¼ teaspoon crushed red pepper (optional)
  • 1 15-ounce can cannellini beans or white kidney beans

Cooking Instructions:

  1. In 12-inch skillet with flared sides or a large wok heat 1 tablespoon of the oil over medium-high heat.
  2. Cook and stir beef, garlic, and ginger until beef is browned, about 2 to 3 minutes.
  3. Remove from skillet and heat remaining oil.
  4. Add sliced carrots and broccoli; cook and stir for about 3-5 minutes. Add green onions; cook 1 minute more.
  5. Add orange juice, soy sauce, and crushed red pepper (if using); toss to coat.
  6. Add cooked beef and beans; cook until heated through.


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