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Beef Strip Vegetable Stir-Fry

This recipe is loaded with fresh veggies, and makes a frequent appearance at my table. You can replacement beef with chicken, fish or even tofu.—Betsy Larimer, Somerset, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 4-1/2 teaspoons cornstarch
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 1 pound boneless beef sirloin steak, cut into 2-inch strips
  • 2 medium green pepper, cut into strips
  • 2 medium onions, halved and thinly sliced
  • 1 tablespoon canola oil
  • 1/2 pound sliced fresh mushrooms


  • In a large bowl, combine cornstarch and 2 tablespoons soy sauce until smooth. Add beef; stir to coat.
  • In a large skillet or wok, stir-fry the green peppers and onions in oil for 3 minutes; add beef. Cook and stir for 3 minutes. Add mushrooms. Cook and stir for 3-5 minutes or until vegetables are tender and meat is no longer pink. Stir in remaining soy sauce.
Nutrition Facts
1 cup: 254 calories, 9g fat (3g saturated fat), 63mg cholesterol, 658mg sodium, 17g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.

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  • annaf27
    Jul 24, 2012

    Easy to make! I used a little less soy sauce and added some garlic powder.

  • jlferick
    Aug 9, 2011

    This is one of our new favorite recipes. It's so simple and quick to make. The only thing we do differently is add water chestnuts.

  • jaxwilso8
    Sep 6, 2010

    This tasted very good - I ran out of soy sauce so I added a little water and Worcestershire sauce. It was really good and filling with just the one cup. I did add two small flour tortilla. My boyfriend loved it and it filled him up with three tortillas! I am hooked!

  • cherigolden
    Aug 6, 2009

    Excellent, definitly saving this one

  • isellitwell
    Jun 9, 2009

    Nice basic recipe, thank you