Steak and Veggie Bowl

Main Ingredient: Black Canyon® Angus Beef Top Round, Top Sirloin Steak
Servings: 4



1 1 pound Black Canyon® Angus Beef Top Round, Top Sirloin Steak, cut 1-inch thick or Flank Steak
1 1 small yellow bell pepper, cut into thin strips
1 1 cup broccoli florets
2 2 medium carrots, sliced
1/2 1/2 cup fresh snow peas, trimmed
1 1 stalk celery, sliced
1/2 1/2 cup frozen shelled edamame, defrosted
2 2 cloves garlic, minced, divided
1/4 1/4 cup water
1/3 1/3 cup sesame-ginger stir-fry sauce
1/4 to 1/2 1/4 to 1/2 teaspoon crushed red pepper
3 3 cups hot cooked brown or white rice


  1. Combine vegetables, half of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.
  1. Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining half of garlic.
  1. Heat same skillet over medium-high heat until hot. Add half of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.
  1. Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.

Nutritional Information

Nutrition information per serving: 233 Calories; 6 g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 61 mg Cholesterol; 779 mg Sodium; 14 g Total Carbohydrate; 3 g Dietary Fiber; 32 g Protein; 3.4 mg Iron; 6 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 32 mcg Selenium; 117.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.