Print Options

 
 
 
 Print
Beef Strip Vegetable Stir-Fry Recipe

Beef Strip Vegetable Stir-Fry Recipe

This recipe is loaded with fresh veggies, and makes a frequent appearance at my table. You can replacement beef with chicken, fish or even tofu.—Betsy Larimer, Somerset, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 4-1/2 teaspoons cornstarch
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 1 pound boneless beef sirloin steak, cut into 2-inch strips
  • 2 medium green pepper, cut into strips
  • 2 medium onions, halved and thinly sliced
  • 1 tablespoon canola oil
  • 1/2 pound sliced fresh mushrooms

Directions

  • 1. In a large bowl, combine cornstarch and 2 tablespoons soy sauce until smooth. Add beef; stir to coat.
  • 2. In a large skillet or wok, stir-fry the green peppers and onions in oil for 3 minutes; add beef. Cook and stir for 3 minutes. Add mushrooms. Cook and stir for 3-5 minutes or until vegetables are tender and meat is no longer pink. Stir in remaining soy sauce. Yield: 4 servings.

Nutritional Facts

1 cup equals 254 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 658 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.