Vegetable Steak Stir-Fry Recipe

Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with reduced-sodium soy sauce; calculated without rice)
  • Calories:
  • 251
  • Fat:
  • 9 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 364 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 5 g
  • Protein:
  • 23 g
  • Diabetic Exchange:
  • 3 lean meat, 3 vegetable, 1/2 fat.


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Vegetable Steak Stir-Fry

Quick Cooking - try a FREE ISSUE today!

Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 3/4 pound boneless beef sirloin steak, cubed
  • 3 teaspoons canola or vegetable oil, divided
  • 2 cups broccoli florets
  • 2 cups cauliflowerets
  • 2 cups julienned carrots
  • 6 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup beef broth
  • 1/3 cup sherry or additional broth
  • 1 tablespoon water
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice, optional

Directions:

In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
    In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice if desired. Yield: 4 servings.


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