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Nutritional Info
  • Amount Per Serving
  • Calories: 208.9
  • Total Fat: 7.8 g
  • Cholesterol: 44.0 mg
  • Sodium: 211.7 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 20.1 g

View full nutritional breakdown of Beef and Vegetable Stir-Fry calories by ingredient
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Beef and Vegetable Stir-Fry


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Introduction

Stir-frying uses very little oil, as this dish shows. Stir-frying uses very little oil, as this dish shows.

Ingredients

    • 2 tablespoons apple cider vinegar
    • 1 tablespoon soy sauce
    • 1/2 teaspoon sugar
    • 1 1/2 teaspoon grated, peeled ginger root
    • 1 lb. boneless round steak, fat trimmed and cut across grain into 1 1/2" strips, raw
    • 2 tablespoons olive oil
    • 2 medium onions, each cut into 8 wedges
    • 1/2 lb. fresh mushrooms, rinsed, trimmed, and sliced
    • 2 stalks celery, bias cut into 1/4-inch slices (about 1/2 cup)
    • 2 small green peppers, cut into thin lengthwise strips
    • 1 cup water chestnuts, drained and sliced
    • 2 tablespoons cornstarch
    • 1/4 cup water

Directions

1. Prepare marinade mixing vinegar, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.



2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.



3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.



4. Add remaining 1 tablespoon oil to skillet.



5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.



6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.



7. Return vegetables to skillet; stir gently and serve.



Yield: 6 servings--Serving Size: 6 oz portion of beef and vegetable mixture







TAGS:  Beef/Pork |

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