Stir-Fried Beef with Broccoli, Snow Peas, Peppers & Shiitake Mushrooms

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.2
  • Total Fat: 11.7 g
  • Cholesterol: 65.1 mg
  • Sodium: 589.4 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 30.2 g


This is from the Reader's Digest, Reverse Diabetes Book This is from the Reader's Digest, Reverse Diabetes Book
Number of Servings: 4


    3 TBS reduced-sodium soy sauce
    2 tsp packed dark-brown sugar
    1 lbs beef round steak, cut across grain into 18th inch strips
    1 small head broccoli, cut into 4 inch long florets (about 2 cup)
    2 TBS canola oil
    2 cups sliced sliced Shiitake mushrooms
    1 red bell pepper sliced into thin
    1 cup snow peas
    3 scallions, cut diagonally into 1/4 c strips
    1 TBS minced garlic
    1 TBS finely chopped peeled fresh ginger
    1/3 cup reduced sodium chicken broth
    1 TBS balsamic vinegar
    2 tsp. cornstarch


In medium bow, sir together 1 TBS of the soy sauce and brown sugar. Add beef. Toss to coat. Marinated at room temp for 20 minutes

Steam broccoli until until crisp tender, 3-4 minutes. Cool under cold running water, Drain.

In large nonstick skillet or wok over high heat, heat oil, Add meat. Stir-fry just until pink, about 2 minutes. Transfer from skilled with slotted spoon.

Add mushrooms, bell pepper, snow peas, scallions, garlic, ginger and red peppers to skillet. Stir-fry until snow peas are crisp tender, 3-4 minutes.

Stir together brow, remaining soy sauce, vinegar and corn starch in small bowl until smooth. Add to skillet, bring to boil (mixture will be very thick). Add broccoli.Cook until heated through, about 2 minutes.

Drain beef and add to skillet. Heat through, about 30 seconds. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user MABEAZ.