Vegetable Steak Stir-Fry Recipe

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Vegetable Steak Stir-Fry Recipe
Vegetable Steak Stir-Fry Recipe photo by Taste of Home
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Vegetable Steak Stir-Fry Recipe

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Publisher Photo
Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 pound boneless beef sirloin steak, cubed
  • 3 teaspoons canola or vegetable oil, divided
  • 2 cups broccoli florets
  • 2 cups cauliflowerets
  • 2 cups julienned carrot
  • 6 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup beef broth
  • 1/3 cup sherry or additional broth
  • 1 tablespoon water
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice, optional

Directions

In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice if desired. Yield: 4 servings.
Originally published as Vegetable Steak Stir-Fry in Quick Cooking January/February 2003, p39

Nutritional Facts

1 cup: 251 calories, 9g fat (2g saturated fat), 50mg cholesterol, 364mg sodium, 18g carbohydrate (0 sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.

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  • 3/4 pound boneless beef sirloin steak, cubed
  • 3 teaspoons canola or vegetable oil, divided
  • 2 cups broccoli florets
  • 2 cups cauliflowerets
  • 2 cups julienned carrot
  • 6 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup beef broth
  • 1/3 cup sherry or additional broth
  • 1 tablespoon water
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice, optional
  1. In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
  2. In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice if desired. Yield: 4 servings.
Originally published as Vegetable Steak Stir-Fry in Quick Cooking January/February 2003, p39

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Reviews forVegetable Steak Stir-Fry

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MY REVIEW
jengel1 User ID: 6301273 54254
Reviewed Mar. 4, 2013

"I subbed fresh mushrooms for the cauliflower and husband and I enjoyed this. Will definitely make again!"

MY REVIEW
feistlady User ID: 2887134 124051
Reviewed Sep. 24, 2008

"This is great, Thank you"

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