Ginger Beef Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.3
  • Total Fat: 8.4 g
  • Cholesterol: 64.6 mg
  • Sodium: 864.9 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 32.4 g

View full nutritional breakdown of Ginger Beef Stir Fry calories by ingredient


From a Better Homes and Gardens Low Cal Cookbook (I added more meat to satisfy DH) From a Better Homes and Gardens Low Cal Cookbook (I added more meat to satisfy DH)
Number of Servings: 4


    1 lb boneless beef top round steak, trimmed of fat
    1/2 cup lower sodium beef broth
    3 Tbsp. lower-sodium soy sauce
    2 to 3 tsp grated fresh ginger
    2 1/2 tsp cornstarch
    nonstick cooking spray
    1 1/2 cups sliced fresh mushrooms
    1 medium carrot, thinly bias-sliced
    3 cups small broccoli florets
    1 small red sweet pepper, cut into 1/4-inch strips
    1 Tbsp. olive oil
    2 green onions, bias sliced into 2-inch lengths
    2 cups hot cooked rice (i used basmati)


1. Thinly slice meat across grain into bite-size strips. For sauce: In a small bowl, combine broth, soy sauce, ginger and cornstarch; set aside.

2. Lightly coat wok or large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms and carrot; cook and stir for 2 minutes. Add broccoli and sweet pepper; cook and stir about 2 minutes or until vegetables are crisp-tender. Remove vegetables from wok.

3. Carefully add oil to wok. Add meat; cook and stir for 2-3 minutes or until slightly pink in center. Push meat from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

4. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve meat mixture over hot cooked rice.

Serves 4 (1/2 cup rice, 4 oz meat, 1/4 of veggies).

Number of Servings: 4

Recipe submitted by SparkPeople user CHUCKO326.