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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.3
  • Total Fat: 7.3 g
  • Cholesterol: 37.8 mg
  • Sodium: 445.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 15.8 g

View full nutritional breakdown of Chinese Beef with Crisp Vegetables calories by ingredient
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Chinese Beef with Crisp Vegetables

Submitted by: MFTAYLOR2

Introduction

I found this recipe in a healthy cookbook and found it very good and tasty. I found this recipe in a healthy cookbook and found it very good and tasty.
Number of Servings: 4

Ingredients

    1 tbsp canola oil
    2 tsp minced garlic
    8 oz lean beef, thinly sliced
    1 1/2 cups broccoli, chopped
    1 1/2 cup red peppers, thinly sliced
    1 1/2 cup carrots, cut into matchstick strips
    1 tbsp flour
    1 pk oxo beef broth
    3/4 cup warm water
    2 tbsp soy sauce, low sodium
    3 tbsp brown sugar
    2 tbsp dry sherry

Directions

To make sauce: Add oxo to warm water, stir. In a small bowl, combine flour, beef broth, soy sauce, sugar and sherry. Set aside.
In a large nonstick skillet heat oil. Saute garlic and beef until beef is browned but not cooked through. Remove beef and set aside.
Add broccoli, red pepper and peas to skillet. Saute 2 minutes. return beef to pan. Stir sauce and add to pan. Cook until beef is cooked and sauce is thickened, about 2 minutes, stirring constantly.
Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MFTAYLOR2.






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