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Are you ready for this? Convenience products combine with simple seasonings for a healthful meal our taste panel raved about. And it can be ready in under 30 minutes for tonight! Vicky Priestley - Alum Creek, West Virginia
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup stir-fry with 1/2 cup rice equals 304 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 470 mg sodium, 37 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Originally published as Stir-Fried Steak & Veggies in Healthy Cooking February/March 2009, p55
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on May. 04, 2013 by dinglefritz
I'm sorry, but it doesn't take that long to grate some fresh ginger, which keeps quite well in the fridge - and mince fresh garlic! Plus, chili powder? The taste was acceptable, but needed red pepper flakes rather than chili powder and the 'texture', with all the powdered seasonings, was powdery/grainy. Also, fresh veggies take only a few minutes to chop.
Reviewed on Apr. 04, 2013 by Karamelpisces
This has become a regular to our weekly menu.
Reviewed on Feb. 27, 2012 by christinem0616
I doubled the sauce and our family loved it!
Reviewed on Jan. 09, 2012 by TE81
This was a very tasty and simple recipe. The whole family loved it. Will definitely make this again.
Reviewed on Jan. 02, 2012 by joedebfry
After reading the comments of others, I tried this recipe but substituted fresh vegetables. I used cubed chicken breast instead of steak. I added a little crushed red pepper. We loved it! I rated it 4 stars because the frozen vegetables would have been mushy, as someone else previously commented. I will definitely make this again!
Reviewed on Apr. 28, 2011 by redislemom
Delicious! I used a combination of fresh beef and a bit of leftover steak from the night before. I also used a fresh veggies and everyone loved it.
Reviewed on Sep. 23, 2010 by Pinstripes
I agree-- fresh veggies or even canned (baby corn and water chestnuts) make a huge difference. You can use any you like and change it up easily. Bell peppers, onions, squash, broccoli, I've tried many combos and the sauce is great with all of them. I also used a thin steak and cut the meat into strips instead of cubes.
Reviewed on Mar. 15, 2010 by madelineheart
I make this dish once a week we like it so much. The only difference is I always use fresh veggies (whatever I have on hand) and I have also made it with chicken and shrimp.
Reviewed on Feb. 24, 2010 by Zafira Fauxhall
I really like how this dish is seasoned, the only thing I added was a sprinkling of crushed red pepper flakes. The reason I gave it a 4 is because the frozen veggies resulted in a mushy texture. The next time I make this dish I will take the time to chop fresh veggies. This dish is seasoned so nicly that it's worth taking the time to do the extra step.
Reviewed on Jan. 27, 2010 by KelMar
This is a delicious and very quick meal. I used London Broil instead of sirloin steak.
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