Marinated Beef Stir-Fry Recipe

Marinated Beef Stir-Fry Recipe photo by Taste of Home

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"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."

This recipe is:

Quick

Diabetic Friendly

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Marinated Beef Stir-Fry Recipe

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

Yield: 3 Servings

15 15 30

Ingredients

1/2 cup dry red wine or beef broth
6 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 pound beef flank steak, cut into 1/8-inch strips
1 medium onion, cut into thin strips
1/2 cup julienned zucchini
1/2 cup julienned carrot
1/2 cup each julienned green and sweet red peppers

Directions

In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours.
In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm.
Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through. Yield: 3 servings.

Nutritional Facts 1 cup (prepared with reduced-sodium broth) equals 268 calories, 20 g fat (4 g saturated fat), 32 mg cholesterol, 112 mg sodium, 10 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat.

Originally published as Marinated Beef Stir-Fry in Simple & Delicious September/October 2006, p51