Stir-Fry for One Recipe
Stir-Fry for One Recipe photo by Taste of Home
Publisher Photo
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon soy sauce
  • 2 teaspoons cider or red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/4 pound sirloin steak, cut into 1/4-inch strips
  • 1/4 cup broccoli florets
  • 1/4 cup cauliflowerets
  • 1/2 teaspoon vegetable oil
  • 1/4 cup diced green or sweet red pepper
  • 1/4 cup diced cabbage
  • 1/4 cup sliced water chestnuts
  • 2 green onions, sliced
  • 3 tablespoons beef broth
  • 1 teaspoon cornstarch
  • Hot cooked rice

Directions

In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes.
In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 1 serving.
Originally published as Stir-Fry for One in Taste of Home April/May 1998, p10

Nutritional Facts

1 each: 291 calories, 10g fat (0 saturated fat), 77mg cholesterol, 600mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch, 1 vegetable.

  • 1 tablespoon soy sauce
  • 2 teaspoons cider or red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/4 pound sirloin steak, cut into 1/4-inch strips
  • 1/4 cup broccoli florets
  • 1/4 cup cauliflowerets
  • 1/2 teaspoon vegetable oil
  • 1/4 cup diced green or sweet red pepper
  • 1/4 cup diced cabbage
  • 1/4 cup sliced water chestnuts
  • 2 green onions, sliced
  • 3 tablespoons beef broth
  • 1 teaspoon cornstarch
  • Hot cooked rice
  1. In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes.
  2. In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 1 serving.
Originally published as Stir-Fry for One in Taste of Home April/May 1998, p10

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