Beef and Vegetable Stir-Fry


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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
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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


TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    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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  • Good
    4 of 5 people found this review helpful
    We tried it and it was very good. I also added carrot, cauliflower, broccoli and garlic to it. We like lots of veggies. - 1/27/09

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  • Very Good
    4 of 4 people found this review helpful
    I agree that fresh ginger makes a world of difference and I, too, added a smidge of sesame oil for flavor, but it has a low smoking point and I don't use it for frying. - 11/8/07

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  • Very Good
    3 of 3 people found this review helpful
    Love these one dish meals, could add even more veggies...it doesn't take long if you use a food processer. Well worth the trouble. - 6/3/09

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  • 2 of 3 people found this review helpful
    Always looking for healthy stir fry recipes...this one is yummy!! - 2/7/09

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