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Beef & Vegetable Stir-Fry
What You Need:
1 lb. fresh Asparagus
12 oz. USDA Choice Top Round Steak
3 Tbsp. All-Purpose Flour
1 1-Gal. Freezer Bag
¼ cup Teriyaki Sauce
½ tsp. Pure Clover Honey
¼ cup water
2 Garlic cloves, minced
¼ tsp. Crushed Red Pepper Flakes
3 Tbsp. Vegetable Oil, divided
1 each Red and Yellow Bell Peppers, cut in ½ strips
1 cup Sliced White Mushrooms
1 cup Broccoli Florets
½ small Red Onion, sliced (about ½ cup)
2 cups cooked Brown Rice or Organic Quinoa
- Trim off asparagus ends and cut spears into 1 pieces. Peel carrots and slice diagonally into ¼ coins. Set both aside.
- Slice steak thinly and place in freezer bag with flour. Seal, shake to coat and set aside.
- In small bowl, whisk together 1 Tbsp. oil, teriyaki sauce, honey, water, garlic and red pepper flakes.
- Heat remaining oil in a large skillet or wok over medium-high heat until very hot. Carefully add steak and carrots to pan, then stir-fry for 4 minutes.
- Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.
- Add remaining vegetables and stir-fry 3 minutes. Serve immediately over cooked brown rice or quinoa.
Nutritional information per serving:
350 calories; 7g total fat; 690mg sodium
Beef (whole cuts only) should be cooked to 145° internal temperature using meat thermometer.