Beef & Oriental Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Beef Bouillon Cube1/4 cup hot water3 T soy sauce2 T dry white wine1 T cornstarch1/4 to 1/2 t ground ginger1/4 t ground black pepper1 T olive or vegetable oil1 pound lean beef sirloin, cut into 2 inch strips2 cloves garlic, finely chopped2 T water1 (16 ounce) package stir fry vegetables, fresh or frozen1/2 cup 1-inch slices green onions (about 3)Hot cooked rice (optional)
1. Dissolve bouillon in 1/4 cup hot water in small bowl. Stir in soy sauce, wine, cornstarch, ginger and pepper.
2. Heat vegetable oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly for 3-4 minutes or until beef is no longer pink. Remove from skillet.
3. Heat 2 tablespoons water in same skillet (more for fresh vegetables). Add vegetables; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2-3 minutes or until sauce is thickened. Serve over rice, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user SPARTANGAL1.
2. Heat vegetable oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly for 3-4 minutes or until beef is no longer pink. Remove from skillet.
3. Heat 2 tablespoons water in same skillet (more for fresh vegetables). Add vegetables; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2-3 minutes or until sauce is thickened. Serve over rice, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user SPARTANGAL1.
Nutritional Info Amount Per Serving
- Calories: 378.0
- Total Fat: 13.2 g
- Cholesterol: 101.0 mg
- Sodium: 574.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.7 g
- Protein: 40.0 g
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