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Beef And Zucchini Stir Fry Recipe
|Breakfast steaks/1/2 pound round steak||2 Pound (Thin)|
|Onion||1 , halved crosswise, cut into quarters|
|Zucchini||2 Small, diagonally sliced|
|Green pepper||1⁄2 , cut into 1 inch squares|
|Tomato||1 Small, halved crosswise, cut in wedges|
|Soy sauce||1 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Salad oil||3 Tablespoon, divided|
|Garlic||1 Clove (5 gm), halved|
Serving size: Complete recipe
Calories 2427 Calories from Fat 1447
% Daily Value*
Total Fat 161 g248.2%
Saturated Fat 48.8 g244.2%
Trans Fat 0.8 g
Cholesterol 426.3 mg
Sodium 2782.6 mg115.9%
Total Carbohydrates 45 g15%
Dietary Fiber 8.3 g33.2%
Sugars 18.8 g
Protein 193 g385.6%
Vitamin A 32.8% Vitamin C 224.3%
Calcium 32.4% Iron 87.2%
*Based on a 2000 Calorie diet
Prepare onion (separate quarters into layers), zucchini, green pepper and tomato.
Arrange in groups on a large platter or tray.
Blend soy sauce, sugar and cornstarch and stir into chicken broth.
Heat in small pan.
In large heavy skillet or a Chinese wok, heat 1 tablespoon oil with garlic and salt to near smoking hot.
Fish out the garlic, add steak strips, and stir-fry 2 or 3 minutes until tinged with brown.
Remove to a small bowl and keep warm.
Add rest of oil to pan.
Heat again till near smoking and toss in the onion, pepper and zucchini.
Stir-fry until all are shiny and bright, 2 or 3 minutes.
Add tomato and meat strips to pan, stir, and pour in the hot broth and soy mixture.
Cover and steam about 2 minutes longer, only until vegetables are crisp tender, still colorful and shapely.
Serve at once.