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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 460.7
  • Total Fat: 14.3 g
  • Cholesterol: 89.6 mg
  • Sodium: 2,762.7 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 45.8 g

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

Submitted by: BELLS_WHISTLES

Introduction

Quick, easy, and tasty dinner. Quick, easy, and tasty dinner.
Number of Servings: 2

Ingredients

    * Green Peppers (bell peppers), .75 cup, strips
    * Yellow or Red Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia), strips
    * Onions, raw, .5 cup, chopped
    * Green Beans (snap), 1 cup
    * Broccoli, cooked, 1 stalk, medium (7-1/2" - 8" long)
    *Kikkoman Low Sodium Soy Sauce, 9 tbsp
    *Dixie Crystals Light Brown Sugar, 4 tsp
    * Garlic, 1 clove chopped or crushed
    * Ginger, ground, 1 tsp
    * Pepper, red or cayenne, 1.5 tsp
    * Cider Vinegar, 2 tbsp
    * Flank Steak, .79 lb

Directions

Prepare marinade (soy sauce, brown sugar, garlic, ginger, crushed red pepper, and vinegar) and split in half in two bowls. Cut flank steak into strips and put strips into one of the bowls and toss with the marinade. Cut up veggies and put them in the second bowl and toss with marinade. I usually cook this in two pans, but you could use one and begin with the meat over medium-high heat. (Make sure to spray pans with a little oil.) Pour meat and veggies into pans and include any extra liquid marinade. Let meat cook through and veggies cook until crisp tender (I usually cover them for the first 3 or so minutes of cooking). The marinade will caramelize some. Continue stirring another minute after the marinade caramelizes to coat the meat and veg. Serve the meat over the vegetables. Serves 2-3.

Number of Servings: 2

Recipe submitted by SparkPeople user BELLS_WHISTLES.






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