Beef And Vegetable Stir-Fry

Beef And Vegetable Stir-Fry

Serves: 4

Method

  • Blend beef broth, soy sauce, cornstarch, sugar, ginger, garlic powder, sesame oil, salt and black pepper in medium bowl
  • Heat vegetable oil in wok or nonstick skillet over medium-high heat until hot
  • Add beef; stir-fry 3 minutes or until beef is browned Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender
  • Stir beef broth mixture; add to wok
  • Cook and stir 3 minutes or until sauce boils and thickens
  • Serve beef mixture over hot cooked white rice, if desired.
Nutrional Facts (Per Serving)
Calories 357, Calories from fat 15%, Total Fat 6g, Saturated Fat 2g, Protein 19g, Carbohydrates 54g, Cholesterol 23mg, Sodium 614mg, Dietary Fiber 2g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
Ingredients
To make Beef And Vegetable Stir-Fry, you'll need:
  • 1/2 cup fat-free reduced-sodium beef broth
  • 3 tbsp reduced-sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp dark sesame oil
  • 1/4 tsp salt
  • 1/4 tsp freshly-ground black pepper
  • 1 tsp vegetable oil
  • 1/2 lb beef flank steak cut diagonally into
  • 1" slices
  • 2 green bell peppers thinly sliced
  • 1 tomato cut into wedges
  • 8 green onions cut
  • 1" pieces
  • 4 cups hot cooked white rice (optional)