Steak and Vegetables Recipe

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Steak and Vegetables Recipe
Steak and Vegetables Recipe photo by Taste of Home
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Steak and Vegetables Recipe

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4 1 1
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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.
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 cold water
  • 1/4 cup reduced-sodium soy sauce
  • 10 ounces beef top 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 large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; 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 or until no longer pink.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with 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 cold water
  • 1/4 cup reduced-sodium soy sauce
  • 10 ounces beef top 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 large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside.
  2. 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 or until no longer pink.
  3. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice. Yield: 4 servings.
Originally published as Steak and Vegetables in Light & Tasty February/March 2001, p62

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

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

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