Colorful Beef Stir-Fry Recipe

Colorful Beef Stir-Fry Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

“This recipe might be similar to a beef stir-fry you’ve had before, but I really like the easy sesame-ginger marinade and the vibrant mix of vegetables,“ writes Deb Blendermann from Boulder, Colorado.

This recipe is:

Diabetic Friendly

[X]

Rate Colorful Beef Stir-Fry Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Colorful Beef Stir-Fry Recipe

Prep: 35 min. + marinating Cook: 15 min.

Yield: 4 Servings

35 15 50

Ingredients

1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup reduced-sodium beef broth
1-1/2 teaspoons canola oil, divided
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup fresh snow peas
1/2 cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

Directions

In a small bowl, combine the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a large nonstick skillet or wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes. Add carrot and celery; stir-fry for 2-3 minutes. Add zucchini and snow peas; stir-fry for 1 minute. Add bean sprouts; cook 1 minute longer.
Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice or linguine if desired. Yield: 4 cups.

Nutritional Facts 1 cup (calculated without rice) equals 318 calories, 8 g fat (2 g saturated fat), 43 mg cholesterol, 542 mg sodium, 41 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Originally published as Colorful Beef Stir-Fry in Cooking for 2 Spring 2007, p10