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.