(The Daily Dish) Jennifer and Jacob with The Utah Beef Council are in the kitchen cooking up a decadent and Sumptuous Steak Stir-Fry! Delicious and filled with healthy nutrients and yummy vegetables!


  • 1 pound beef Top Round Steak, cut 1-inch thick
  • 1 small yellow bell pepper, cut into thin strips
  • 1 cup broccoli florets 
  • 2 medium carrots, sliced
  • 1/2 cup fresh snow peas, trimmed 
  • 1 stalk celery, sliced 
  • 1/2 cup frozen shelled edamame, defrosted
  • 2 cloves garlic, minced, divided
  • 1/4 cup water
  • Salt
  • 1/3 cup sesame-ginger stir-fry sauce
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 3 cups hot cooked brown or white rice, prepared without butter or salt


  • Combine vegetables, half of the garlic, and water in a large nonstick skillet; cover and cook over medium heat for 3 to 5 minutes or until crisp/tender, adding additional water if the pan becomes dry. Remove vegetables; keep warm. 
  • Meanwhile, cut beef Top Round Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with the remaining half of the garlic. 
  • Heat the same skillet over medium-high heat until hot. Add half of the beef mixture; stir-fry for 1 to 2 minutes or until the outside surface of the beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with the remaining beef mixture. 
  • Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir for 1 to 2 minutes or until heated through. Serve over rice. 
  • Test Kitchen Tips Partially freeze steaks for about 30 minutes for easier slicing.

For more recipes and information, visit their website and don’t forget to print this recipe for your records at home HERE.

*Sponsored Content.