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“A classic stir fry of lean steak, vegetables and baby corn gets amped up with a spicy (but not too spicy) sauce from Blue Dragon.”
READY IN:
30mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olives or 1 tablespoon canola oil
  • 340 g round steaks or 340 g flank steaks, thinly sliced
  • 12 large onion, sliced into thin half-moons
  • 1 red pepper, sliced into thin strips
  • 1 zucchini, sliced into half-moons
  • 15 ounces can baby corn, drained (216g or 7.6 oz drained)
  • 100 g snow peas
  • 100 g bean sprouts
  • 140 g fresh Baby Spinach
  • 1 (140 ml) envelopeblue dragon szechuan pepper stir-fry sauce
  • 14 cup low sodium beef broth
  • 1 teaspoon soy sauce

Directions

  1. Heat the oil in a large sauté pan over high. Add the steak and cook until browned. Remove to a plate.
  2. Reduce heat to medium and add the onion. Cook, stirring often, until the onion is translucent.
  3. Stir in the red pepper, zucchini and baby corn and cook 2 minutes.
  4. Add snow peas, bean sprouts, spinach, Blue Dragon Szechuan Pepper Stir Fry Sauce, beef broth and soy sauce and simmer for 2 minutes.
  5. Serve with brown rice.

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