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Flavorful Beef Stir-Fry

"I'm a working mom, so I appreciate meals like this one that I can whip up in no time using whatever vegetables I have on hand," says Tere Abel of Muskegon, Michigan. "What's really great is that even my pickiest eater likes it."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • 6 tablespoons soy sauce
  • 1/4 cup white wine,apple juice or water
  • 1 pound beef top round steak, cut into thin strips
  • 3 cups fresh broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 package (6 ounces) frozen pea pods, thawed
  • 2 tablespoons chopped onion
  • 2 tablespoons canola oil, divided
  • 1 can (8 ounces) sliced water chestnuts, undrained
  • Hot cooked rice


  • In a large resealable plastic bag, combine the cornstarch, sugar, soy sauce and wine, apple juice or water until smooth; add beef. Seal bag and turn to coat; set aside.
  • In a large skillet, stir-fry the broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
  • In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve with rice.
Nutrition Facts
1 cup: 313 calories, 12g fat (0 saturated fat), 70mg cholesterol, 466mg sodium, 21g carbohydrate (0 sugars, 7g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.

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Average Rating:
  • kids chauffer
    Feb 18, 2020

    No comment left

  • Joy
    Dec 7, 2018

    Love this recipe! Very easy and quick!!!!!

  • bjsilve0
    Oct 1, 2013

    Very good but not things you would have on hand. This has to be planned ahead.

  • acooley1
    Jun 6, 2013

    We thought that this was just okay- other than the salty soy sauce (and I did use light), there wasn't a ton of flavor. The cornstarch mixture thickens almost instantly, making the beef cooking process rather...gloppy. The flavor wasn't terrible, or anything, we just didn't find it really special, either. If I do make this again, I will most certainly use frozen broccoli and carrots instead of fresh to cut down on prep time.

  • collectorkerri
    Aug 19, 2012

    Excellent! Just like what you would get from a good Chinese restaurant. Made this with venison round steak and it turned out really well.

  • liciabelle
    Jan 21, 2012

    No comment left

  • terratoo
    Jul 31, 2010

    Have made this several times. We don't care for the pea pods so I substituted frozen soy beans for them. Think it was tastier and certainly healthier.

  • Kris Countryman
    May 15, 2010

    No comment left

  • Kelli F.
    Feb 20, 2009

    No comment left

  • Stacee
    Oct 11, 2006

    No comment left