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Vegetable Beef Stir-Fry

 Vegetable Beef Stir-Fry
“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.”
4 ServingsPrep/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

2 of 2

Vegetable Beef Stir-Fry (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup equals 240 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.