Vegetable Steak Stir-Fry Recipe

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Vegetable Steak Stir-Fry Recipe
Vegetable Steak Stir-Fry Recipe photo by Taste of Home
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Vegetable Steak Stir-Fry Recipe

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5 2 1
Publisher Photo
Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 pound beef top sirloin steak, cubed
  • 3 teaspoons canola oil, divided
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 2 cups julienned carrots
  • 6 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup beef broth
  • 1/3 cup sherry or additional broth
  • 1 tablespoon water
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice, optional

Directions

In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Vegetable Steak Stir-Fry in Quick Cooking January/February 2003, p39

Nutritional Facts

1 cup: 251 calories, 9g fat (2g saturated fat), 50mg cholesterol, 364mg sodium, 18g carbohydrate (0 sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.

  • 3/4 pound beef top sirloin steak, cubed
  • 3 teaspoons canola oil, divided
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 2 cups julienned carrots
  • 6 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup beef broth
  • 1/3 cup sherry or additional broth
  • 1 tablespoon water
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice, optional
  1. In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
  2. In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Vegetable Steak Stir-Fry in Quick Cooking January/February 2003, p39

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jengel1 User ID: 6301273 54254
Reviewed Mar. 4, 2013

"I subbed fresh mushrooms for the cauliflower and husband and I enjoyed this. Will definitely make again!"

MY REVIEW
feistlady User ID: 2887134 124051
Reviewed Sep. 24, 2008

"This is great, Thank you"

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