Leftover Beef and Veggie Sautee

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 5.3 g
  • Cholesterol: 36.8 mg
  • Sodium: 925.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 18.9 g

View full nutritional breakdown of Leftover Beef and Veggie Sautee calories by ingredient


I used leftover sirloin tip roast beef for this one. I used leftover sirloin tip roast beef for this one.
Number of Servings: 3


    6 oz. Leftover Roast Beef
    4 Cups Bean sprouts, rinsed
    2 Cups Shredded Cabbage (Coleslaw Mix)
    1 Cup PC Summer Blend Vegetables
    1/2 Cup Scallions, chopped
    1/2 Cup Beef Broth
    1 Cup Mott's Garden Cocktail
    1 Tbsp Sauce Soya


Heat a large sautee pan on medium heat and add the beef and beef broth. Let cook for 1 to 2 minutes.
Add the frozen vegetables and let cook for another 2 minutes.
Add the rest of the vegetables and the garden cocktail and simmer until tender, approx. 8 to 10 minutes.
If desired, you can thicken the broth using 1 Tbsp corn starch mixed with a little beef broth and stirred into pan when cooking is almost complete.
Yield: 3 two-cup servings (approx.)

Number of Servings: 3

Recipe submitted by SparkPeople user 4ME4MYKIDS.