Orange and Soy-Glazed Beef Stir-Fry with Green Beans, Mini Bell Peppers, and Peanuts

[quicklook-recipe prep_time=”20 min” cook_time=”16 min” serves=”XX” details=”” ]

A quick flash in the pan with a little heart-healthy oil is all it takes to create a colorful and vegetable-filled tasty beef stir-fry.

[cooking_tip]Peanuts add extra crunch and are a good source of protein, niacin, phosphorus, and potassium.[/cooking_tip]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 12 ounces shoulder or round steak, well-trimmed and cut into 1/2-inch/1-cm) cubes
• 2 tablespoons reduced-sodium soy sauce, divided
• 2 tablespoons orange marmalade, divided
• 3 cloves garlic, minced, divided
• 1/4 teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil

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[ingredients-right]

• 1 tablespoon minced fresh ginger
• 1/4 cup water
• 2 tablespoons thinly sliced scallion
• 1/4 cup chopped unsalted dry-roasted peanuts
• 8 ounces green beans, trimmed and cut into 1 1/2-inch/3.5-cm lengths
• 8 ounces mini multicolored bell peppers or 1 red bell pepper, seeded and cut into strips (1/4-inch/0.5-cm wide)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”36 minutes”]

[step-item number=”1″ image_url=”” title=”” ]

Combine the beef, 1 tablespoon of the soy sauce, 1 tablespoon of the marmalade, 1 of the garlic cloves, and the crushed red pepper in a large bowl. Stir to blend; set aside.

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[step-item number=”2″ image_url=”” title=”” ]

In a small bowl, combine the remaining 1 tablespoon of soy sauce, the remaining 1 tablespoon) of marmalade, and another garlic clove. Set aside.

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[step-item number=”3″ image_url=”” title=”” ]

Heat a wok or large skillet over high heat until hot. Carefully add the oil and the beef mixture. Stir-fry until no longer pink, about 5 minutes. Transfer to a plate and set aside.

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[step-item number=”4″ image_url=”” title=”” ]

Add the beans, bell peppers, ginger, and remaining garlic to the wok and stir-fry for 1 minute. Add the water, cover, and steam the vegetables until crisp-tender, about 4 minutes.

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[step-item number=”5″ image_url=”” title=”” ]Return the beef to the wok. Add the reserved soy sauce mixture and stir until heated. Sprinkle with the scallions and nuts.[/step-item]

[nutrition-info calories=”260″ calories_fat=”” fat=”12g” sat_fat=”2 g” choles=”47 mg” sodium=”341 mg” carbs=”17 g” sugars=”” protein=”23 g” fiber=”4 g”]  [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest