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Steak Stir-Fry

 Steak Stir-Fry
"No one would guess this elegant entree is a snap to prepare at the last minute," remarks Janis Plourde from Smooth Rock Falls, Ontario. "To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger."
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 teaspoon beef bouillon granules
  • 1 cup boiling water
  • 2 tablespoons cornstarch
  • 1/3 cup soy sauce
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 large green pepper, julienned
  • 1 cup sliced carrots or celery
  • 5 green onions, cut into 1-inch pieces
  • Hot cooked rice

Directions

  • Dissolve bouillon in water. Combine the cornstarch and soy sauce
  • until smooth; add to bouillon. Set aside. Toss beef with garlic,
  • ginger and pepper. In a large skillet or wok over medium-high heat,
  • stir-fry beef in 1 tablespoon oil until meat is no longer pink;
  • remove and keep warm.
  • Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy
  • sauce mixture and add to the skillet; bring to a boil. Cook and stir
  • for 2 minutes. Return meat to pan and heat through. Serve with rice.
  • Yield: 4 servings.

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Steak Stir-Fry (continued)

Nutritional Facts: 1 serving (1 cup) equals 266 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 1,484 mg sodium, 12 g carbohydrate, 2 g fiber, 25 g protein.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now