Beth's Beef Stirfry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 242.8
- Total Fat: 8.3 g
- Cholesterol: 64.6 mg
- Sodium: 541.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.4 g
- Protein: 28.7 g
View full nutritional breakdown of Beth's Beef Stirfry calories by ingredient
Number of Servings: 8
Ingredients
-
2 lbs Round Steak
1/4 cup Lite Soya Sauce
1/4 cup Water
4 cups Bell Peppers - I like to get asst. colors
2 cups Carrots - cut in strips
4 medium sweet Onions
2 cups Celery - sliced diagonally
2 cups Mushrooms -sliced
Directions
Slice your steak into thin strips. Place strips in bowl and pour Soya Sauce over steak. Place bowl aside to marinate.
Cut up four cups of peppers into strips, place aside. Cut 2 cups of carrots into 2" strips, place aside. Cut 2 cups of Celery, slicing it on the diagonal, place aside. Slice up 2 cups of mushrooms and place aside. Clean and skin 4 medium onion and then cut into chunks.
Once you have your vegetables prepped then you can put a large skillet or Wok on the store add two tablespoons of canola oil and heat. When your pan is good and hot, place your beef into the pan to cook, reserving the marinade. Once beef is cook about 3/4 of the way through you can add your carrots. Mix them thoroughly with the beef and let them cook for a couple of minutes. Then you can add your onions. I usually let this mixture cook for about 5 minutes before I add the next ingredient. When the onions are about half done then add your celery and your mushrooms. I add my peppers last and only cook them for a couple of minutes so they are still crunchy when I serve. After adding the celery you can add the water to the marinade and pour about half this mixture over the stirfry. After I add the peppers I pour the remaining marinade onto the stirfry and finish cooking. I serve this on a bed of rice.
It makes 8 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BETACAR.
Cut up four cups of peppers into strips, place aside. Cut 2 cups of carrots into 2" strips, place aside. Cut 2 cups of Celery, slicing it on the diagonal, place aside. Slice up 2 cups of mushrooms and place aside. Clean and skin 4 medium onion and then cut into chunks.
Once you have your vegetables prepped then you can put a large skillet or Wok on the store add two tablespoons of canola oil and heat. When your pan is good and hot, place your beef into the pan to cook, reserving the marinade. Once beef is cook about 3/4 of the way through you can add your carrots. Mix them thoroughly with the beef and let them cook for a couple of minutes. Then you can add your onions. I usually let this mixture cook for about 5 minutes before I add the next ingredient. When the onions are about half done then add your celery and your mushrooms. I add my peppers last and only cook them for a couple of minutes so they are still crunchy when I serve. After adding the celery you can add the water to the marinade and pour about half this mixture over the stirfry. After I add the peppers I pour the remaining marinade onto the stirfry and finish cooking. I serve this on a bed of rice.
It makes 8 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BETACAR.
