Leftover Beef and Veggie Sautee
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
Introduction
I used leftover sirloin tip roast beef for this one. I used leftover sirloin tip roast beef for this one.Number of Servings: 3
Ingredients
-
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
Directions
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.
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.