Leftover Beef and Veggie Sautee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
6 oz. Leftover Roast Beef4 Cups Bean sprouts, rinsed2 Cups Shredded Cabbage (Coleslaw Mix)1 Cup PC Summer Blend Vegetables1/2 Cup Scallions, chopped1/2 Cup Beef Broth1 Cup Mott's Garden Cocktail1 Tbsp Sauce Soya
Heat a large sautee pan on medium heat and add the beef and beef broth. Let cook for 1 to 2 minutes.
Add the frozen vegetables and let cook for another 2 minutes.
Add the rest of the vegetables and the garden cocktail and simmer until tender, approx. 8 to 10 minutes.
If desired, you can thicken the broth using 1 Tbsp corn starch mixed with a little beef broth and stirred into pan when cooking is almost complete.
Yield: 3 two-cup servings (approx.)
Number of Servings: 3
Recipe submitted by SparkPeople user 4ME4MYKIDS.
Add the frozen vegetables and let cook for another 2 minutes.
Add the rest of the vegetables and the garden cocktail and simmer until tender, approx. 8 to 10 minutes.
If desired, you can thicken the broth using 1 Tbsp corn starch mixed with a little beef broth and stirred into pan when cooking is almost complete.
Yield: 3 two-cup servings (approx.)
Number of Servings: 3
Recipe submitted by SparkPeople user 4ME4MYKIDS.
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 5.3 g
- Cholesterol: 36.8 mg
- Sodium: 925.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 5.1 g
- Protein: 18.9 g
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