HOW TO MAKE STIR FRY BEEF WITH VEGETABLES RECIPES

Name: Stir Fry Beef and Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb lean beef, thinly sliced (Slightly frozen beef is easier to slice); 1/4-1/3 cup light soy sauce; 1/4 cup sherry wine or 1/4 cup cooking wine; 1 cup green onion, sliced; 1 cup celery, sliced diagonally; 1 tablespoon grated fresh ginger; 1/2 cup carrot, cut into matchsticks; 1 cup broccoli, sliced; 1 tablespoon sesame oil; 12 large mushrooms, sliced; 1/4 cup vegetable oil; 2 garlic cloves, minced; 1 tablespoon cornstarch; 1 1/2 cups water; water chestnut

STIR FRY BEEF AND VEGETABLES RECIPE - FOOD.COM

Stir Fry Beef and Vegetables Recipe - Food.com image

Make and share this Stir Fry Beef and Vegetables recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean beef, thinly sliced (Slightly frozen beef is easier to slice)
1/4-1/3 cup light soy sauce
1/4 cup sherry wine or 1/4 cup cooking wine
1 cup green onion, sliced
1 cup celery, sliced diagonally
1 tablespoon grated fresh ginger
1/2 cup carrot, cut into matchsticks
1 cup broccoli, sliced
1 tablespoon sesame oil
12 large mushrooms, sliced
1/4 cup vegetable oil
2 garlic cloves, minced
1 tablespoon cornstarch
1 1/2 cups water
water chestnut

Steps:

Toss beef in bowl with soy sauce and sherry.
Cover and marinate for 30 minutes.
Heat oil in wok, or wide frying pan.
Add garlic and ginger and saute over high heat.
Add drained beef (reserve marinade).
Stir fry until meat is brown.
Add scallions, celery, carrots, broccoli and mushrooms.
Cover and steam about 5 minutes.
Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
Heat to boiling.
Cook until thickened.
Serve over rice.

Nutrition Facts : Calories 430.4, FatContent 30.5, SaturatedFatContent 8, CholesterolContent 79.4, SodiumContent 1167.7, CarbohydrateContent 11.9, FiberContent 3, SugarContent 4, ProteinContent 27.4

VEGETABLE BEEF STIR-FRY RECIPE: HOW TO MAKE IT

Vegetable Beef Stir-Fry Recipe: How to Make It image

“My husband, Jerry, has been making this stir-fry for many years,” explains Mary Loeffler of Imperial, Pennsylvania. “It was an old Chinese recipe, but folks who don’t normally like Chinese food always give this yummy main dish rave reviews.”

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon sugar
1/4 teaspoon pepper
1 beef top sirloin steak (1 pound), cut into thin strips
SAUCE:
1 teaspoon cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons canola oil, divided
1 medium sweet onion, cut into chunks
1 medium green pepper, cut into chunks
3 plum tomatoes, cut into chunks

Steps:

In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 240 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 673mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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