Beef And Vegetable Stirfry

Beef And Vegetable Stirfry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.3
  • Total Fat: 4.5 g
  • Cholesterol: 48.5 mg
  • Sodium: 977.8 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 22.0 g

View full nutritional breakdown of Beef And Vegetable Stirfry calories by ingredient
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from Harvard Health Institute from Harvard Health Institute
Number of Servings: 4


    3/4 lb. boneless beef round steak

    1 t. oil

    1/2 C. sliced carrots

    1/2 C. sliced onion

    1 T. soy sauce

    1/8 t. garlic powder

    dash pepper

    2 C. broccoli florets

    1 T. cornstarch

    1/4 C. water


Trim fat from steak. Slice steak across grain into thinstrips about 1/8 inch wide and 3 inches long. (Partially frozen meat is easier to slice).
Heat oil in frypan. Add beef strips and stirfry over high heat, turning pieces constantly, until beef is no longer red (about 3 to 4 minutes).
Reduce heat. Add carrots, celery, onion and seasonings.
Cover and cook until carrots are slightly tender (3 to 5 minutes).
Add squash; cook until vegetables are tender-crisp (3 to 4 minutes).
Mix cornstarch and water until smooth; add slowly to beef mixture, stirring constantly.
Cook until thickened and vegetables are coated with thin glaze.

Number of Servings: 4

Recipe submitted by SparkPeople user CFELTS217.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    FABULOUS !!!! I added tomatoe and baby corn ...... - 2/15/10

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  • 2 of 3 people found this review helpful
    It looks SO!!!!! GOOD!!!!! im gunna see if i can make it. - 10/18/09

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  • I like lots of veggies so added sliced mushrooms, water chestnuts, celery, baby corn, cauliflower, snow peas to the mix... good thing I have a large wok... use spray Pam for extra oil so as to not add extra calories... comes out large servings or lots of left overs but is delish for several meals - 1/13/21

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  • Great idea - 10/14/19

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  • Awesome! - 9/4/19

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