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Flavorful Beef Stir-Fry Recipe

Flavorful Beef Stir-Fry Recipe photo by Taste of Home

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"I'm a working mom, so I appreciate meals like this one that I can whip up in no time using whatever vegetables I have on hand," says Tere Abel of Muskegon, Michigan. "What's really great is that even my pickiest eater likes it."

This recipe is:

Quick

Diabetic Friendly

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Flavorful Beef Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine,apple juice or water
1 pound beef top round steak, cut into thin strips
3 cups fresh broccoli florets
2 medium carrots, thinly sliced
1 package (6 ounces) frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, undrained
Hot cooked rice

Directions

In a large resealable plastic bag, combine the cornstarch, sugar, soy sauce and wine, apple juice or water until smooth; add beef. Seal bag and turn to coat; set aside.
In a large skillet, stir-fry the broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with light soy sauce and water; calculated without rice) equals 313 calories, 466 mg sodium, 70 mg cholesterol, 21 gm carbohydrate, 31 gm protein, 12 gm fat, 7 gm fiber. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.

Originally published as Flavorful Beef Stir-Fry in Quick Cooking January/February 2000, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Flavorful Beef Stir-Fry

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Reviewed on Jun. 06, 2013 by acooley1

We thought that this was just okay- other than the salty soy sauce (and I did use light), there wasn't a ton of flavor. The cornstarch mixture thickens almost instantly, making the beef cooking process rather...gloppy. The flavor wasn't terrible, or anything, we just didn't find it really special, either. If I do make this again, I will most certainly use frozen broccoli and carrots instead of fresh to cut down on prep time.

Reviewed on Aug. 19, 2012 by collectorkerri

Excellent! Just like what you would get from a good Chinese restaurant. Made this with venison round steak and it turned out really well.

Reviewed on Jan. 01, 2012 by kids chauffer

I just follow the recipe for the sauce and I add frozen vegetables and either chicken or beef

Reviewed on Jul. 31, 2010 by terratoo

Have made this several times. We don't care for the pea pods so I substituted frozen soy beans for them. Think it was tastier and certainly healthier.