Vegetable Steak Stir-Fry

Name: Vegetable Steak Stir-Fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 3/4 pound beef top sirloin steak, cubed; 3 teaspoons canola oil, divided; 2 cups fresh broccoli florets; 2 cups fresh cauliflowerets; 2 cups julienned carrots; 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

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."

Ingredients

3/4 pound beef top sirloin steak, cubed
3 teaspoons canola oil, divided
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
2 cups julienned carrots
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 the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
In a small bowl, combine the 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 with rice if desired.

Nutrition 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.

Originally published as Vegetable Steak Stir-Fry in Quick Cooking January/February 2003

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jengel1

Mar 4, 2013

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

Sep 24, 2008

This is great, Thank you