Sirloin Stir-Fry Recipe

Sirloin Stir-Fry Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

For a tasty main dish that's ready in minutes, Kim Shea of Wethersfield, Connecticut jazzes up leftovers with colorful fresh peppers and convenient canned tomatoes. The slightly sweet combination looks appealing over rice.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Sirloin Stir-Fry Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sirloin Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) Italian stewed tomatoes
2 to 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon garlic salt or 1/8 teaspoon garlic powder
1/4 teaspoon pepper
3/4 pound cooked beef sirloin or round steak, cut into thin strips
Hot cooked rice

Directions

In a skillet or wok, stir-fry the onion, peppers and garlic in butter until vegetables are tender. Add the tomatoes, basil, sugar, garlic salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add steak; cover and simmer until heated through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-fat margarine, no-salt-added stewed tomatoes and garlic powder; calculated without rice) equals 273 calories, 11 g fat (0 saturated fat), 77 mg cholesterol, 168 mg sodium, 16 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch.

Originally published as Sirloin Stir-Fry in Quick Cooking November/December 1999, p36