Steak and Vegetables Recipe

4 2 2
Steak and Vegetables Recipe
Steak and Vegetables Recipe photo by Taste of Home
Publisher Photo

Steak and Vegetables Recipe

Read Reviews
4 2 2
Publisher Photo
Soy sauce flavors this colorful combination of garden-fresh veggies and tender strips of sirloin from Melanie Bowman of Midland, Texas. Served over rice, it's hearty meal-in-one.
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 10 ounces boneless beef sirloin steak
  • 1 medium green pepper, julienned
  • 1 medium onion, halved and sliced
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 2 medium tomatoes, cut into eighths
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/8 teaspoon pepper
  • 4 cups hot cooked rice

Directions

In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve over rice. Yield: 4 servings.
Originally published as Steak and Vegetables in Light & Tasty February/March 2001, p62

Nutritional Facts

1-1/2 cups: 469 calories, 15g fat (5g saturated fat), 46mg cholesterol, 678mg sodium, 62g carbohydrate (0 sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.

  • 1 tablespoon cornstarch
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 10 ounces boneless beef sirloin steak
  • 1 medium green pepper, julienned
  • 1 medium onion, halved and sliced
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 2 medium tomatoes, cut into eighths
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/8 teaspoon pepper
  • 4 cups hot cooked rice
  1. In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes.
  2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve over rice. Yield: 4 servings.
Originally published as Steak and Vegetables in Light & Tasty February/March 2001, p62

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSteak and Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 3864962 276097
Reviewed Oct. 9, 2017

"Good, but could have had a little more flavor."

MY REVIEW
ConnieK User ID: 282614 83944
Reviewed Jul. 5, 2012

"This is also very good leftover and reheated the next day."

Loading Image