Beef and Cabbage Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 483.2
  • Total Fat: 24.9 g
  • Cholesterol: 68.0 mg
  • Sodium: 433.0 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 35.7 g

View full nutritional breakdown of Beef and Cabbage Stir Fry calories by ingredient
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From Prevention's Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders From Prevention's Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders
Number of Servings: 4


    2 Tbsp reduced-sodium soy sauce
    2 clove garlic, minced
    1 Tbsp sugar
    2 tsp dark seasme oil
    1 tsp hot-pepper sauce
    1 tsp cornstarch
    1 lb lean chuch roast
    1/4 apple juice
    1 cup corn, forzen
    1 cup chopped onion
    2 cups shredded green cabbage
    1 cup sliced carrots


In small dish combine the soy sauce, garlic, sugar, oil, hot-pepper sauce, and cornstarch. Mix well. Slice beef. Add to the dish and mix well. Cover and refridgerate for 30 minutes, stirring occassionally.

Coat a skillet with no- stick spray and place over medium-high heat. until hot. add the beefr. reseve the mariade. Cooking, stirring for 6 minutes, or until no longer pink in the center. Remove from pan and set aside

Add the apple juice to the skillet. Bring to a boil and scrape the bottom to loosen any browned bits. Add the corn and onions. Cooking stirring, for 3 minutes, or until onions are soft but not browned. Add the cabbage and carrots. Cook, stirring, for 3 to 4 minutes or until the vegetables are tender.

Add the beef and the reserved marinade. Bring to a boil. Cook, stirring, for 1 minute or until the sauce thickens slightly.

Number of Servings: 4

Recipe submitted by SparkPeople user PJLITTLEFR63.

TAGS:  Beef/Pork |

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