Beef with Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.8
  • Total Fat: 7.7 g
  • Cholesterol: 51.9 mg
  • Sodium: 749.5 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 23.4 g

View full nutritional breakdown of Beef with Vegetable Stir Fry calories by ingredient


Easy, better than take-out stir fry Easy, better than take-out stir fry
Number of Servings: 6


    350 grams Beef, top sirloin
    700 grams Broccoli, fresh
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 medium (2-1/2" dia) Onions, raw
    2 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
    .2 cup Corn Starch
    3 tbsp Soy Sauce
    .25 tbsp Fish Sauce
    2 tsp Ginger Root
    3 clove Garlic
    2 tsp Sriracha Hot Sauce (Rooster sauce)
    2 tsp unpacked Brown Sugar
    1 cup Beef broth, bouillon, consomme
    1 cup (8 fl oz) Water, tap
    1 tbsp Extra Virgin Olive Oil


In a large wok, heat oil, add chopped onion and cook for 2 minutes, add thinly sliced beef and cook on high, until brown. Add chopped broccoli and carrot as well as shredded ginger and garlic, continue to cook, on high for 3 minutes, add soy, fish sauce, sriracha, and sugar, mix in, add bell pepper (continue to cook on high) When veggies are almost to the consistency you want, dissolved starch in broth, add 1 cup of water and pour over veggies, reduce heat to med and continue to mix until coated and thickened.

Serve with rice or fresh cabbage

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JENNYSAUFL.

TAGS:  Beef/Pork |