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Beef Vegetable Stir-Fry
With such robust flavor, no one will ever guess this super stir-fry is low in fat! So even folks not on restricted diets will find it appealing.
8 Servings
Prep/Total Time: 25 min.
Ingredients
1 pound lean
ground round
(90% lean)
X
Kick-up the flavor
With Johnsonville Italian Sausage.
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1 medium onion, sliced
2 garlic cloves, minced
1 green pepper, julienned
4 ounces fresh mushrooms, sliced
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup reduced-sodium beef broth
2 tablespoons cornstarch
1/4 cup reduced-sodium soy sauce
3/4 teaspoon ground ginger
Directions
In a large skillet, stir-fry meat until browned; drain. Add onion and
garlic; stir-fry 2 minutes. Add green pepper, mushrooms, vegetables,
sprouts and water chestnuts. Stir-fry 3-4 minutes or until
crisp-tender.
Combine broth, cornstarch, soy sauce and ginger; stir into skillet.
Bring to a boil; cook for 1 minute. Yield: 8 servings.
Nutrition Facts:
One serving (1 cup) equals 202 calories, 8 g fat (0 saturated fat), 38 mg cholesterol, 346 mg sodium,
© Taste of Home 2013
2 of 2
Beef Vegetable Stir-Fry
(continued)
Nutrition Facts:
11 g carbohydrate, 0 fiber, 16 g protein.
Diabetic Exchanges:
2 meat, 2 vegetable.
Wine:
Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as
Chianti
,
Sangiovese
,
Malbec
or
Zinfandel
.
© Taste of Home 2013