Beef Vegetable Stir Fry Recipe

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Servings: 6


Cost per serving $1.22 view details
  • 1 tbsp. cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon grnd ginger
  • 2 tbsp. soy sauce
  • 1/2 c. regular strength beef broth
  • 1 pound boneless lean beef (flank or possibly top round)
  • About 5 tbsp. salad oil
  • 1 clove garlic, chopped or possibly pressed
  • 1 lg. onion, cut in half, then in 1/4" slices
  • 1/4 pound mushrooms, sliced 1/4" thick
  • 3/4 pound edible pod peas, ends & strings removed


  1. Mix together cornstarch, sugar and ginger. Blend in soy and beef broth; set aside. Cut beef with the grain into 1 1/2" wide strips. Cut each strip across the grain in 1/8" thick slanting slices. Place wok over high heat. When wok is warm, add in 2 Tbsp. of the oil. When oil is warm, add in garlic and half the beef. Stir-fry till meat is lightly browned, about 2 min; remove from wok and set aside. Repeat, using 1 more Tbsp. oil and remaining meat. Heat the remaining 2 Tbsp. oil in wok, then add in onions and mushrooms. Stir-fry for about 2 min. Add in peas and stir-fry for about 1 minute. Return meat to pan, add in cornstarch mix and stir till sauce boils and thickens, about 1 minute. Serve over rice or possibly noodles. Serves 4.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 155g
Recipe makes 6 servings
Calories 288  
Calories from Fat 203 70%
Total Fat 22.73g 28%
Saturated Fat 6.38g 26%
Trans Fat 0.71g  
Cholesterol 51mg 17%
Sodium 418mg 17%
Potassium 339mg 10%
Total Carbs 5.23g 1%
Dietary Fiber 0.6g 2%
Sugars 2.05g 1%
Protein 15.47g 25%
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