Beef and Vegetable Stir-Fry
Nutritional Info
- Amount Per Serving
- Calories: 245.5
- Total Fat: 10.2 g
- Cholesterol: 43.1 mg
- Sodium: 188.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.4 g
- Protein: 19.0 g
View full nutritional breakdown of Beef and Vegetable Stir-Fry calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Stir-frying uses very little oil, as this dish shows. Stir-frying uses very little oil, as this dish shows.Ingredients
- 2 tablespoons dry red wine
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 1/2 teaspoon grated, peeled ginger root
- 1 lb. boneless round steak, fat trimmed and cut across grain into 1 1/2" strips, raw
- 2 tablespoons olive oil
- 2 medium onions, each cut into 8 wedges
- 1/2 lb. fresh mushrooms, rinsed, trimmed, and sliced
- 2 stalks celery, bias cut into 1/4-inch slices (about 1/2 cup)
- 2 small green peppers, cut into thin lengthwise strips
- 1 cup water chestnuts, drained and sliced
- 2 tablespoons cornstarch
- 1/4 cup water
Directions
1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.
3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
7. Return vegetables to skillet; stir gently and serve.
Yield: 6 servings--Serving Size: 6 oz portion of beef and vegetable mixture
2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.
3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
7. Return vegetables to skillet; stir gently and serve.
Yield: 6 servings--Serving Size: 6 oz portion of beef and vegetable mixture
Member Ratings For This Recipe
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SUPRSPI
I made some standard variations on this, and it turned out well. Sesame oil for Olive, some extra veggies, and used less steak, but it was strip loin. I use a chinese five spice powder in lots of my stirfrys, and this one also got some lemon juice. Was a good base to work from though, thanks! - 10/10/08
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KMATHRE
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CARNEY8
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NETADARLING
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RICKIANN