Beef and Vegetable Fried Rice

Beef and Vegetable Fried Rice
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 451.5
  • Total Fat: 20.1 g
  • Cholesterol: 67.5 mg
  • Sodium: 393.9 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 27.2 g

View full nutritional breakdown of Beef and Vegetable Fried Rice calories by ingredient
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Number of Servings: 6


    1 lb. sirloin tip
    2 T soy sauce, divided
    2 tsp. cornstarch
    1/2 T sugar
    6 T olive oil, divided
    1 large onion, sliced
    1 green bell pepper, sliced
    1 red bell pepper, sliced
    1 yellow pepper, sliced
    1/4 C chicken broth
    4 C rice, cooked to package directions


Trim fat from beef and cut into 1/8 " stips across the grain, place in a medium bowl.

In a small bowl, combine 1 T soy sauce, cornstarch and sugar. Add to meat and toss to coat well. Cover and marinate in the refrigerator for 10 to 15 minutes. In a large skillet over midium-high heat, add 2 T oil. Once hot, add onion and saute for 3 minutes or until crisp tender.

Add peppers and saute for 3 minutes. Add meat and marinade, chicken broth and remaining 1 T soy sauce and saute for 3 to 4 minutes. Transfer meat/vegetable mixture to a large bowl and keep warm. In the same large skillet, add remaining oil. Once hot, add rice and pan fry for 4 minutes. Toss fried rice with meat/vegetables mixture and serve immediately.

Serving Size: Makes approximately six 8 oz. servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SNIKTAW.

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