Japanese Steak & bean Stir-fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 462.7
  • Total Fat: 16.3 g
  • Cholesterol: 71.3 mg
  • Sodium: 1,354.2 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 37.5 g

View full nutritional breakdown of Japanese Steak & bean Stir-fry calories by ingredient
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Submitted by:


I found this recipe in a magazine and thought I would try it. I found this recipe in a magazine and thought I would try it.
Number of Servings: 4


    1/4 cup (60 ml) white wine
    2 C green beans, sliced length wise-I used french style frozen
    1/4 C(60ml) low sodium soy sauce--I didn't have any so used light which is very high in sodium
    500 g lean steak(e.g. strip loin) cut into thin strips
    3 Tbls. vegetable oil divided
    4 cloves garlic minced
    2 tbls. (30ml) corn starch
    1 large carrot, peeled and julienned
    1 tsp. sugar
    1tbls. grated ginger
    2 cups canned sliced mushrooms
    2 cups baby bok choy chopped
    2 C rice, quick cook or long grain


I sauteed the mushrooms then set them aside later added them with the steak and veggies. The bok choy was added at the end.


Cook rice according to instructions. Meanwhile, in a bowl, stir together cornstarch, soy sauce, wine, ginger, garlic and 2 Tbls. oil. Set aside 1/2 cup of the misture. Pour remainder into a large zip-lock bag and add sliced beef. Seal bag, turn and coat, and place in refrigerator. While beef marinates, slice arrots. Heat remaining 1 Tbls oil in a wok or skillet. Drain and discard marinade from beef, and stir-fry beef on high for 1-2 minutes or as long as you desire doneness, remove and keep warm. Still on high heat, stir-fry beans, carrots and sugar for about 5 minutes, until veggies are tender-crisp Add beef and reserved marinade. Bring to a boil; cook until thickened. Serve over rice or beside rice.

Serving Size: 1.5 Cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MADAM_ITIS.

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