Microwave Stir-Fry Recipe
Microwave Stir-Fry Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
After working all day, Nancy Johnson of Connersville, Indiana relies on this fat-to-fix main dish that's similar to a stir-fry but make in the microwave.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 teaspoons salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1 pound boneless beef sirloin steak, cut into 1/8-inch strips
  • 1 tablespoon vegetable oil
  • 1 can (14-1/2 ounces) diced tomatoes
  • 3 medium carrots, julienned
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 cup julienned zucchini
  • 1-1/2 cups sliced fresh mushrooms
  • Hot cooked rice

Directions

In a resealable plastic bag, combine the first four ingredients; add meat. Seal bag and turn to coat.
Pour oil into a shallow 2-qt. microwave-safe dish; arrange meat evenly in dish. Cover and microwave at 50% power for 3-1/2 minutes, stirring once; set aside. Drain tomatoes, reserving juice; set tomatoes aside.
In a microwave-safe bowl, combine tomato juice, carrots, onion, basil and oregano. Cover and microwave on high for 2-1/2 minutes, stirring once. Pour over meat; add the tomatoes, zucchini and mushrooms. Cover and microwave at 50% power for 7-8 minutes, stirring several times. Let stand for 3 minutes. Serve with rice. Yield: 5 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Stir-Fry in Quick Cooking July/August 1998, p51

Nutritional Facts

1 cup: 237 calories, 9g fat (0 saturated fat), 61mg cholesterol, 203mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 1/4 cup all-purpose flour
  • 2 teaspoons salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1 pound boneless beef sirloin steak, cut into 1/8-inch strips
  • 1 tablespoon vegetable oil
  • 1 can (14-1/2 ounces) diced tomatoes
  • 3 medium carrots, julienned
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 cup julienned zucchini
  • 1-1/2 cups sliced fresh mushrooms
  • Hot cooked rice
  1. In a resealable plastic bag, combine the first four ingredients; add meat. Seal bag and turn to coat.
  2. Pour oil into a shallow 2-qt. microwave-safe dish; arrange meat evenly in dish. Cover and microwave at 50% power for 3-1/2 minutes, stirring once; set aside. Drain tomatoes, reserving juice; set tomatoes aside.
  3. In a microwave-safe bowl, combine tomato juice, carrots, onion, basil and oregano. Cover and microwave on high for 2-1/2 minutes, stirring once. Pour over meat; add the tomatoes, zucchini and mushrooms. Cover and microwave at 50% power for 7-8 minutes, stirring several times. Let stand for 3 minutes. Serve with rice. Yield: 5 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Stir-Fry in Quick Cooking July/August 1998, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMicrowave Stir-Fry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review