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Stir-Fried Beef on Lettuce

 Stir-Fried Beef on Lettuce
"Being from the Philippines, I'm partial to stir-fries," writes Ninez McConnell of Mill Creek, Washington. "My husband especially likes this refreshing combination of steak and crisp shredded lettuce.
4 ServingsPrep/Total Time: 25 min.


  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup white wine or chicken broth
  • 1 pound beef top sirloin steak, cut into 1/8-inch strips
  • 1 teaspoon cornstarch
  • 1/2 pound fresh mushrooms, sliced
  • 2 cups fresh snow peas
  • 4 teaspoons vegetable oil
  • 4 cups shredded lettuce


  • In a small bowl, combine soy sauce and wine or broth. Reserve 1/4
  • cup. Pour remaining soy sauce mixture into a large resealable
  • plastic bag; add the beef; seal and turn to coat. Refrigerate for 15
  • minutes. In a small bowl, combine the cornstarch and reserved soy
  • sauce mixture until smooth; set aside.
  • In a nonstick skillet, stir-fry mushrooms and snow peas in 2
  • teaspoons oil for 3-4 minutes or until snow peas are crisp-tender.
  • Remove and keep warm.
  • Drain and discard marinade from beef. In the same skillet, stir-fry
  • beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to
  • skillet. Bring to a boil; cook and stir for 1-2 minutes or until
  • slightly thickened. Place lettuce on four serving plates. Top with
  • beef mixture and snow pea mixture. Yield: 4 servings.

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Stir-Fried Beef on Lettuce (continued)

Nutritional Facts: One serving (1 cup stir-fry mixture with 2 cup lettuce) equals 246 calories, 10 g fat (2 g saturated fat), 64 mg cholesterol, 856 mg sodium, 8 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.