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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.3
  • Total Fat: 4.5 g
  • Cholesterol: 48.5 mg
  • Sodium: 977.8 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 22.0 g

View full nutritional breakdown of Beef And Vegetable Stirfry calories by ingredient
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Beef And Vegetable Stirfry

Submitted by: CFELTS217
Beef And Vegetable Stirfry

Introduction

from Harvard Health Institute from Harvard Health Institute
Number of Servings: 4

Ingredients

    3/4 lb. boneless beef round steak

    1 t. oil

    1/2 C. sliced carrots

    1/2 C. sliced onion

    1 T. soy sauce

    1/8 t. garlic powder

    dash pepper

    2 C. broccoli florets

    1 T. cornstarch

    1/4 C. water

Directions

Trim fat from steak. Slice steak across grain into thinstrips about 1/8 inch wide and 3 inches long. (Partially frozen meat is easier to slice).
Heat oil in frypan. Add beef strips and stirfry over high heat, turning pieces constantly, until beef is no longer red (about 3 to 4 minutes).
Reduce heat. Add carrots, celery, onion and seasonings.
Cover and cook until carrots are slightly tender (3 to 5 minutes).
Add squash; cook until vegetables are tender-crisp (3 to 4 minutes).
Mix cornstarch and water until smooth; add slowly to beef mixture, stirring constantly.
Cook until thickened and vegetables are coated with thin glaze.

Number of Servings: 4

Recipe submitted by SparkPeople user CFELTS217.






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