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"No one would guess this elegant entree is a snap to prepare at the last minute," remarks Janis Plourde from Smooth Rock Falls, Ontario. "To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 266 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 1,484 mg sodium, 12 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Steak Stir-Fry in Quick Cooking May/June 1998, p55
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Reviewed on Nov. 17, 2011 by BIGJOHNSGAL
My daughter loves to stir-fry, we made this together and it was awesome.
Reviewed on Oct. 23, 2011 by fordbronco
Very good, cooking the beef with the garlic and ginger really added flavor. I didn't have any fresh veggies, so I added frozen mixed veggies and scallions from the garden. Turned out very good, no leftovers.
Reviewed on Jan. 30, 2010 by MelissaV81
Was very good. I used low-sodium soy sauce and it turned out just right.
Reviewed on Jan. 08, 2010 by gavingrma_OH
I marinated the steak in a marinade and also used both carrots and celery. Next time I will use 1 cup of each of the carrots and celery. I will also use low sodium soy sauce because it was a bit salty but otherwise delicious and very easy to prepare.
Reviewed on Jan. 05, 2010 by AZNative
this was very good. I did use both carrots and celery and added some broccoli and cauliflower. I did not have canola oil so I usd olive oil and sesame oil. I used 1 1/2 pounds sirloin steak. I found the sauce a little too thick so I added 1/3 cup water at the end. Perfect!
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