Beef and Vegetable Stir Fry

Source: Cornell FNEC

Serving size: 1 cup

Servings per recipe: 4 servings

A healthy version of the popular take out dish.

View Nutrition Facts

Ingredients

3/4 pound lean beef round steak, boneless

1 teaspoon vegetable oil

1/2 cup carrots, sliced

1/2 cup celery, sliced

1/2 cup onion, sliced

2 cups zucchini squash, bell peppers, or broccoli, cut in thin strips

1 tablespoon light soy sauce

1/8 teaspoon garlic powder

1 dash of pepper

1 tablespoon cornstarch

1/4 cup water

Materials

N/A

Instructions

1. Trim all fat from steak. Slice steak into thin strips.

2. Heat oil in frying pan. Add beef strips and stir-fry over high heat. Reduce heat.

3. Add carrots, celery, onion, squash and seasonings and cook until vegetables are tender.

4. In a small cup, mix cornstarch and water until a smooth paste is formed. Add paste to beef mixture, stirring constantly. Cook until thickened.

Notes

This recipe can also be made meatless, or with chicken, turkey, or tofu instead of steak.