Vegetable & Beef Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3/4 pound flank or sirloin, sliced thinly across the grain3/4 pound broccoli florets1 1/2 cups green pepper sliced1 1/2 cups red pepper sliced1 cup carrots sliced into strips1 cup onions thinly sliced1 tablespoons extra virgin olive oil2 cloves garlic, very finely minced1 tbsp cornstarch, dissolved in 2 tablespoons of beef brothMarinade1 teaspoon low sodium soy sauce1 tbsp Chinese rice wine (rice wine vinegar)1 tbsp cornstarch1/8 teaspoon freshly ground black pepperFor the sauceSauce3 tablespoons oyster sauce1 tbsp Chinese rice wine (or rice wine vinegar)1 tbsp low sodium soy sauce1 cup beef broth
Start by mixing the Marinade ingredients together if cornstarch is lumpy whisk with a fork. In a medium sized bowl stir together the sliced beef and mixture until all the pieces are coated. Let stand until other ingredients are prepared.
Stir the sauce ingredients together in a medium sized bowl and set aside.
Blanch the vegetables by boiling a large pot of hot water. Toss the peppers, broccoli and carrots in the water for 2-3 minutes until they soften slightly. Drain thoroughly and set aside.
While vegetables are being blanched heat a large frying pan or wok over medium high heat. Add the cooking oil and swirl to coat. Add the beef slices to the wok or pan in a single layer flat. Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic & onion to the pan and fry for an additional minute until no longer pink. Pour in the sauce and add the blanched veggies. Pour in the dissolved cornstarch and turn heat to high. Continue stirring until liquid boils and begins to thicken. Remove from heat and serve.
Serving Size:�feed 4 - 6
Stir the sauce ingredients together in a medium sized bowl and set aside.
Blanch the vegetables by boiling a large pot of hot water. Toss the peppers, broccoli and carrots in the water for 2-3 minutes until they soften slightly. Drain thoroughly and set aside.
While vegetables are being blanched heat a large frying pan or wok over medium high heat. Add the cooking oil and swirl to coat. Add the beef slices to the wok or pan in a single layer flat. Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic & onion to the pan and fry for an additional minute until no longer pink. Pour in the sauce and add the blanched veggies. Pour in the dissolved cornstarch and turn heat to high. Continue stirring until liquid boils and begins to thicken. Remove from heat and serve.
Serving Size:�feed 4 - 6
Nutritional Info Amount Per Serving
- Calories: 210.9
- Total Fat: 6.7 g
- Cholesterol: 51.7 mg
- Sodium: 658.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.0 g
- Protein: 23.7 g
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