Beef and Veggie Stir Fry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 227.0
- Total Fat: 4.7 g
- Cholesterol: 50.4 mg
- Sodium: 356.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 1.7 g
- Protein: 20.5 g
View full nutritional breakdown of Beef and Veggie Stir Fry calories by ingredient
Introduction
full of rich flavor, protein, veggies and low in fat and carbs! I made this for lunch one day out of the odds and ends in my fridge! full of rich flavor, protein, veggies and low in fat and carbs! I made this for lunch one day out of the odds and ends in my fridge!Number of Servings: 2
Ingredients
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Beef, top sirloin, 4 oz
Broccoli, fresh, 50 g
Bell pepper (any color, I used red), 50 g
Red Onion, raw, 1 tbsp chopped
Carrots raw cut into thin 2 inch sticks 30g
Garlic, 2 cloves minced
Soy sauce (shoyu), low sodium, 1 tbsp
Water, tap, 1/2 cup
Corn Starch 1/4 tsp
Jasmine Rice, dry 1/4 cup
Directions
This meal serves 2 small but very filling portions.
Before cooking mix soy sauce, water and cornstarch together. Whisk until there are no lumps left from the cornstarch. Set aside.
Cook rice according to directions on package.
While rice is cooking, in a medium skillet, spray Pam and heat to medium high. Add onion and beef. Cook until onions are transparent and meat is browned all over. Add garlic and cook for 1-2 minutes longer then add remaining veggies. Stir constantly to prevent burning. Once meat reaches the desired doneness and veggies are still crisp, add the soy sauce mixture and bring to a boil. Sauce will thicken quickly. Add pepper to taste if desired. Crushed chile can be added for spice as well. Remove from heat and serve over rice.
Number of Servings: 2
Recipe submitted by SparkPeople user PENELOPECAT.
Before cooking mix soy sauce, water and cornstarch together. Whisk until there are no lumps left from the cornstarch. Set aside.
Cook rice according to directions on package.
While rice is cooking, in a medium skillet, spray Pam and heat to medium high. Add onion and beef. Cook until onions are transparent and meat is browned all over. Add garlic and cook for 1-2 minutes longer then add remaining veggies. Stir constantly to prevent burning. Once meat reaches the desired doneness and veggies are still crisp, add the soy sauce mixture and bring to a boil. Sauce will thicken quickly. Add pepper to taste if desired. Crushed chile can be added for spice as well. Remove from heat and serve over rice.
Number of Servings: 2
Recipe submitted by SparkPeople user PENELOPECAT.