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Beef And Vegetable Stir Fry

Flavors.of.Asia's picture
  Beef top round steak 1 Pound
  Broccoli 1 1⁄2 Cup (24 tbs), cut into 1-inch pieces
  Carrots 3 Medium, bias sliced
  Cornstarch 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Cooking oil 2 Tablespoon
  Onion 1 Medium, cut into thin wedges
  Frozen peas 5 Ounce, thawed (1/2 Of A 10 Ounce Package/ 1 Cup)
  Water chestnuts 1⁄2 Cup (8 tbs), drained and thinly sliced
  Bamboo shoots 1⁄2 Cup (8 tbs), halved lengthwise
  Deep fried rice sticks/Hot cooked rice 1 Cup (16 tbs)

Partially freeze beef; slice very thinly across the grain into bite-size strips.
Cook broccoli and carrots, covered, in boiling salted water 2 minutes; drain.
Mix cornstarch, salt, and sugar; blend in soy sauce and sherry.
Set aside.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry broccoli, carrots, and onion in hot oil for 2 minutes or till crisp-tender.
Remove from wok.
Add half the beef to hot wok or skillet; stir-fry 2 to 3 minutes or till browned.
Remove beef.
Stir-fry remaining beef 2 to 3 minutes.
Return all meat to wok or skillet.
Add peas, water chestnuts, and bamboo shoots.
Stir soy mixture; stir into wok.
Cook and stir till thickened and bubbly.
Return broccoli, carrots, and onion to wok; cover and cook 1 minute more.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2603 Calories from Fat 674

% Daily Value*

Total Fat 76 g116.3%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4260.9 mg177.5%

Total Carbohydrates 311 g103.5%

Dietary Fiber 28.4 g113.5%

Sugars 33.9 g

Protein 159 g319%

Vitamin A 702.8% Vitamin C 481.5%

Calcium 27.8% Iron 36.6%

*Based on a 2000 Calorie diet

Beef And Vegetable Stir Fry Recipe