Print Options

Back to Vegetable Steak Stir-Fry >

Include these items:

Select reviews >

Taste of Home Logo

Vegetable Steak Stir-Fry

 Vegetable Steak Stir-Fry
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."
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

2 of 2

Vegetable Steak Stir-Fry (continued)

Nutritional Facts: One 1-cup serving (prepared with reduced-sodium soy sauce; calculated without rice) equals 251 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 364 mg sodium, 18 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.