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