Beef and Vegetable Stirfry

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 259.0
  • Total Fat: 8.0 g
  • Cholesterol: 21.3 mg
  • Sodium: 588.5 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 7.5 g
  • Protein: 14.1 g

View full nutritional breakdown of Beef and Vegetable Stirfry calories by ingredient
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A colorful and nutritious way to stretch a few ounces of beef. A colorful and nutritious way to stretch a few ounces of beef.
Number of Servings: 2


    1/2 tbsp Olive Oil
    1 small yellow zucchini, cubed
    1 small green zuchini cubed
    1 small onion sliced
    2 minced garlic cloves
    1 tsp dried thyme
    1/2 red pepper chopped
    1 small yam, microwaved until tender and chopped
    2.5 ounces thin skirt steak chopped in small pieces
    1 c sliced mushrooms
    salt and peeper to taste
    1 tbsp House of tasang Lorean Stirfry sauce
    Pam cooking spray


Serve over 1/2 mashed cauliflower.
Steak can be omitted.


Heat oil over high heat and saute zucchini, mushrooms, onions, red pepper, garlic, and thyme until browned. Use Pam and broth as necessary to prevent sticking.
Add in steak, and cook till no longer pink. Stir in stirfry sauce, the remaining broth, chopped cooked yam . Season to taste to with salt and pepper

Serving Size: makes 2 2-cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user JORDEE54.

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