Mixed meat and veggie stir fry
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 160.4
- Total Fat: 2.6 g
- Cholesterol: 71.1 mg
- Sodium: 751.9 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.3 g
- Protein: 17.5 g
View full nutritional breakdown of Mixed meat and veggie stir fry calories by ingredient
Introduction
I dont eat this over rice or noodles so if you do please note that this does not have the rice/noodles in nutrition info.Also I used regular soy sauce so the sodium is really high. You can use lite or lower sodium soy sauce to lower that level. I dont eat this over rice or noodles so if you do please note that this does not have the rice/noodles in nutrition info.
Also I used regular soy sauce so the sodium is really high. You can use lite or lower sodium soy sauce to lower that level.
Number of Servings: 10
Ingredients
-
6 oz Beef eye of round steak thin sliced
6 oz Pork loin chops thin sliced
12 oz small (100-150 ct) frozen shrimp
1 cup chopped onions
3 Tbs minced garlic
2 cans ready to serve beef broth
1 lb bag frozen broccoli and cauliflower
1 each of colored peppers (green, red, orange, yellow about 100 grams each)
10 oz julienne carrots
8 oz sliced fresh mushrooms
4 Tbs cornstarch
2 Tbs unpacked brown sugar
4 Tbs soy sauce
1 tsp garlic powder
Directions
Take steak, pork, shrimp, garlic, and onion and cook in medium skillet till meat is no longer pink and shrimp are cooked.
In large skillet take one can broth and all other veggies and simmer till just cooked but still a bit crunchy.
In small saucepan take other can of broth, brown sugar, soy sauce, garlic powder and bring to a simmer.
Add cornstarch stir till thickened.
Take small saucepan contents and mix with veggies in large skillet.
Heat until thickens again.
Add contents of meat skillet.
Heat thru.
Makes 10 1- cup servings
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MAMAELF99.
In large skillet take one can broth and all other veggies and simmer till just cooked but still a bit crunchy.
In small saucepan take other can of broth, brown sugar, soy sauce, garlic powder and bring to a simmer.
Add cornstarch stir till thickened.
Take small saucepan contents and mix with veggies in large skillet.
Heat until thickens again.
Add contents of meat skillet.
Heat thru.
Makes 10 1- cup servings
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MAMAELF99.