COOK WITH OUR NEVADA WHITESTM!

White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
Our Best Beef Stir-fry
OUR BEST BEEF STIR-FRY
Once you taste this sweet, sour and slightly spicy beef stir-fry, you’ll see why it’s one of our favorites -- it just has so much flavor. This recipe is a snap to put together, making it a good weeknight meal option. Serve over steamed white or brown rice.
PREP TIME
10 minutes
COOK TIME
10 minutes
Ingredients

For the stir-fry:
1 pound flank steak, cut into 1/8” strips across the grain
2 cups green beans, washed and chopped into 1” pieces
1 yellow or white onions, cut into slivers
10-12 shiitake mushrooms, brushed clean, stems removed and cut into strips
3 tablespoons grape seed or vegetable oil

For the sauce:
1/4 cup tamari
1/4 cup rice or white wine vinegar
4 cloves garlic, minced
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
2 teaspoons sesame oil (optional)

Directions

Make the sauce: Add all sauce ingredients to a lidded glass jar and shake well to combine. Set aside. Heat a large skillet or wok to medium-high and add oil. Toss in onions and cook for one minute. Add mushrooms and steak and cook for another 2-3 minutes, stirring constantly, until steak is almost cooked through. Add green beans and cook for one more minute. Add sauce and cook until sauce is warmed through, about another minute. Remove from heat and serve immediately..
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