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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: 254 calories, 9g fat (3g saturated fat), 63mg cholesterol, 658mg sodium, 17g carbohydrate (0g sugars, 3g fiber), 26g protein Diabetic Exchanges: 3 lean meat, 3 vegetable, 0 fat.

Reviews for Beef Strip Vegetable Stir-Fry

Sort By :
MY REVIEW
annaf27 96734
Reviewed Jul. 24, 2012

"Easy to make! I used a little less soy sauce and added some garlic powder."

MY REVIEW
jlferick 129726
Reviewed Aug. 9, 2011

"This is one of our new favorite recipes. It's so simple and quick to make. The only thing we do differently is add water chestnuts."

MY REVIEW
jaxwilso8 57588
Reviewed Sep. 6, 2010

"This tasted very good - I ran out of soy sauce so I added a little water and Worcestershire sauce. It was really good and filling with just the one cup. I did add two small flour tortilla. My boyfriend loved it and it filled him up with three tortillas! I am hooked!"

MY REVIEW
cherigolden 144146
Reviewed Aug. 6, 2009

"Excellent, definitly saving this one"

MY REVIEW
isellitwell 63712
Reviewed Jun. 9, 2009

"Nice basic recipe, thank you"

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Wine Pairings

Medium-Bodied Red Wine

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