Oriental Beef with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 oz. Stir fry beef1teaspoon garlic, diced2 tablespoons soy sauce1 tablespoon corn starch1 tablespoon rice wine (or white wine)1 tablespoon canola oil1 cup onion silces1 cup carrot slices1 cup mushroom slices1 cup boc choy slices1 cup broccoli floretts1/2 cup snow peas1/4 cup water2 tablespoons hoisin sauce2 cups white rice
1 Place the beef in a large resealable food storage bag. Blend conrstarch, wine, soy sauce and garlic in a small bowl until smooth. Pour over the beef pieces and seal the bag. Turn to coat. Marinate in the refrigerator 1 hour. Drain the beef and reserve the marinade.
2. Heat 1 tablespoon of canola oil in a wok or large nonstick skillet over medium-high heat until hot. Add beef: stir-fry 2 minutes or until browned. Add vegetables and stirfry 3 minutes or until the vegetables are crisp-tinder and beef is cooked through.
3. Stir hoisin sauce in reserved marinade and add 1/4 cup of water. Pour over stir-fry and heat until the sauce thickens and clarifies.
4. Serve beef and vegetables over one half cup of cooked white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user HYPATIAX.
2. Heat 1 tablespoon of canola oil in a wok or large nonstick skillet over medium-high heat until hot. Add beef: stir-fry 2 minutes or until browned. Add vegetables and stirfry 3 minutes or until the vegetables are crisp-tinder and beef is cooked through.
3. Stir hoisin sauce in reserved marinade and add 1/4 cup of water. Pour over stir-fry and heat until the sauce thickens and clarifies.
4. Serve beef and vegetables over one half cup of cooked white rice.
Number of Servings: 4
Recipe submitted by SparkPeople user HYPATIAX.
Nutritional Info Amount Per Serving
- Calories: 384.7
- Total Fat: 10.0 g
- Cholesterol: 63.3 mg
- Sodium: 667.7 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 3.7 g
- Protein: 27.8 g
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