Beef and Vegetable StirfrySubmitted by: JORDEE54
IntroductionA colorful and nutritious way to stretch a few ounces of beef. A colorful and nutritious way to stretch a few ounces of beef.
1/2 tbsp Olive Oil
1 small yellow zucchini, cubed
1 small green zuchini cubed
1 small onion sliced
2 minced garlic cloves
1 tsp dried thyme
1/2 red pepper chopped
1 small yam, microwaved until tender and chopped
2.5 ounces thin skirt steak chopped in small pieces
1 c sliced mushrooms
salt and peeper to taste
1 tbsp House of tasang Lorean Stirfry sauce
Pam cooking spray
Serve over 1/2 mashed cauliflower.
Steak can be omitted.
Add in steak, and cook till no longer pink. Stir in stirfry sauce, the remaining broth, chopped cooked yam . Season to taste to with salt and pepper
Serving Size: makes 2 2-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user JORDEE54.