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Beef Vegetable Stir Fry

  Cornstarch 1 Tablespoon
  Sugar 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Soy sauce 2 Tablespoon
  Regular strength beef broth 1⁄2 Cup (8 tbs)
  Boneless lean beef 1 Pound (Flank Or Top Round)
  Salad oil 5 Tablespoon
  Garlic 1 Clove (5 gm), minced or pressed
  Onion 1 Large, cut in half, then in 1/4-inch slices
  Mushrooms 1⁄4 Pound, sliced 1/4 inch thick
  Edible pea pods 3⁄4 Pound, ends and strings removed

Mix together cornstarch, sugar, and ginger.
Blend in soy and beef broth; set aside.
Cut beef with the grain into 1 1/2-inch-wide strips.
Cut each strip across the grain in 1/8-inch-thick slanting slices.
Place wok over high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add garlic and half the beef.
Stir-fry until meat is lightly browned (about 2 minutes); remove from wok and set aside.
Repeat, using 1 more tablespoon oil and remaining meat.
Heat the remaining 2 tablespoons oil in wok, then add onion and mushrooms.
Stir-fry for about 2 minutes.
Add peas and stir-fry for about 1 minute.
Return meat to pan, add cornstarch mixture, and stir until sauce boils and thickens (about 1 minute).

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1628 Calories from Fat 858

% Daily Value*

Total Fat 97 g148.9%

Saturated Fat 11.9 g59.7%

Trans Fat 1.3 g

Cholesterol 220 mg73.3%

Sodium 2956.5 mg123.2%

Total Carbohydrates 82 g27.4%

Dietary Fiber 15.9 g63.7%

Sugars 34.3 g

Protein 116 g232.4%

Vitamin A 74.1% Vitamin C 385.4%

Calcium 24.5% Iron 52.1%

*Based on a 2000 Calorie diet

Beef Vegetable Stir Fry Recipe