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Vegetable Steak Stir-Fry

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."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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.

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Reviews

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Average Rating:
  • 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