Vegetable Beef Stir-Fry Recipe

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Vegetable Beef Stir-Fry Recipe

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“My husband, Jerry, has been making this stir-fry for many years,” explains Mary Loeffler of Imperial, Pennsylvania. “It was an old Chinese recipe, but folks who don’t normally like Chinese food always give this yummy main dish rave reviews.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 teaspoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1 beef top sirloin steak (1 pound), cut into thin strips
  • SAUCE:
  • 1 teaspoon cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons canola oil, divided
  • 1 medium sweet onion, cut into chunks
  • 1 medium green pepper, cut into chunks
  • 3 plum tomatoes, cut into chunks

Directions

In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside.
In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer.
Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Vegetable Beef Stir-Fry in Light & Tasty April/May 2006, p53

Nutritional Facts

1 cup: 240 calories, 11g fat (3g saturated fat), 63mg cholesterol, 673mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 teaspoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1 beef top sirloin steak (1 pound), cut into thin strips
  • SAUCE:
  • 1 teaspoon cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons canola oil, divided
  • 1 medium sweet onion, cut into chunks
  • 1 medium green pepper, cut into chunks
  • 3 plum tomatoes, cut into chunks
  1. In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside.
  2. In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer.
  3. Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Vegetable Beef Stir-Fry in Light & Tasty April/May 2006, p53

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