Colorful Beef Stir-Fry

Name: Colorful Beef Stir-Fry
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 cups.
Ingredients: 1/4 cup reduced-sodium soy sauce; 1 tablespoon honey; 2 teaspoons sesame oil; 3 garlic cloves, minced; 1/8 teaspoon ground ginger; 1/2 pound boneless beef sirloin steak, thinly sliced; 4-1/2 teaspoons cornstarch; 1/2 cup reduced-sodium beef broth; 1-1/2 teaspoons canola oil, divided; 1 small green pepper, cut into chunks; 1 small onion, cut into chunks; 1 medium carrot, julienned; 1/4 cup sliced celery; 1 small zucchini, julienned; 1/2 cup fresh snow peas; 1/2 cup canned bean sprouts, rinsed and drained; Hot cooked rice or linguine, optional

“This recipe might be similar to a beef stir-fry you’ve had before, but I really like the easy sesame-ginger marinade and the vibrant mix of vegetables,“ writes Deb Blendermann from Boulder, Colorado.

Ingredients

1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup reduced-sodium beef broth
1-1/2 teaspoons canola oil, divided
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup fresh snow peas
1/2 cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

Directions

In a small bowl, combine the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a large nonstick skillet or wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through.
Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice or linguine if desired.

Nutrition Facts

1 cup (calculated without rice): 318 calories, 8g fat (2g saturated fat), 43mg cholesterol, 542mg sodium, 41g carbohydrate (8g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Originally published as Beef Stir-Fry in Cooking for 2 Spring 2007

Reviews

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Average Rating:

Jessica2783

Jun 26, 2010

This was very good. I added more vegetables and a lot more bean sprouts (I love them.) It would be good with chicken too I think.