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Colorful Beef Stir-Fry

Colorful Beef Stir-Fry
“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.
4 ServingsPrep: 35 min. + marinating Cook: 15 min.

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.
© Taste of Home 2013

2 of 2

Colorful Beef Stir-Fry (continued)

Directions (continued)

  • 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.
Nutrition 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.
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