Beef and Vegetable Stir-Fry

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3.9 of 5 (17)

Nutritional Info

Amount Per Serving
Calories: 208.9

Total Fat: 7.8 g
Cholesterol: 44.0 mg
Sodium: 211.7 mg
Total Carbs: 15.4 g
Dietary Fiber: 2.4 g
Protein: 20.1 g

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

This is a SparkPeople.com Recipe (what's this)

Introduction

Stir-frying uses very little oil, as this dish shows. Stir-frying uses very little oil, as this dish shows.

Ingredients

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 1/2 teaspoon grated, peeled ginger root

1 lb. boneless round steak, fat trimmed and cut across grain into 1 1/2" strips, raw

2 tablespoons olive oil

2 medium onions, each cut into 8 wedges

1/2 lb. fresh mushrooms, rinsed, trimmed, and sliced

2 stalks celery, bias cut into 1/4-inch slices (about 1/2 cup)

2 small green peppers, cut into thin lengthwise strips

1 cup water chestnuts, drained and sliced

2 tablespoons cornstarch

1/4 cup water

Directions

1. Prepare marinade mixing vinegar, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.

2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.

3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.

4. Add remaining 1 tablespoon oil to skillet.

5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.

6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.

7. Return vegetables to skillet; stir gently and serve.

Yield: 6 servings--Serving Size: 6 oz portion of beef and vegetable mixture