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
Beef Strip Vegetable Stir-Fry
Beef Strip Vegetable Stir-Fry
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 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
Directions
- 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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