VEGETABLE BEEF STIR-FRY
From: Quick Cooking Jan/Feb 2003
Submitted by: Amy
3/4 lb boneless beef sirloin steak, cubed
3 tsp canola or vegetable oil, divided
2 cups broccoli florets
2 cups cauliflowerets
2 cups julienned carrots
6 garlic cloves, minced
1 Tbs cornstarch
3/4 cup beef broth
1/3 cup sherry or additional broth
1 Tbs water
1-1/2 tsp soy sauce
1/4 tsp ground ginger
2 medium tomatoes, cut into wedges
Hot cooked rice, optional
1. In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
2. In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to pan. Stir in cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice, if desired.
Servings: 4
Nutrition Facts
The following calculations are without rice.
Calories 225.75,
Total Fat 7.38 g,
Saturated Fat 1.51 g,
Cholesterol 52.03 mg,
Sodium 539.81 mg,
Potassium 988.58 mg,
Carbohydrates 18.51 g,
Dietary Fiber 4.06 g,
Protein 22.94 g
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