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Beef Stir Fry With Fragnant Vegetables Recipe
|Boneless sirloin||3⁄4 Pound, trimmed of fat and cut into 1/4-inch strips|
|Finely chopped fresh ginger||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Beef broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Broccoli florets||2 Cup (32 tbs)|
|Yellow squash||1 , sliced|
|Red bell pepper||1 , julienned|
|Green onions||4 , sliced on the diagonal|
|Hot red pepper flakes||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1193 Calories from Fat 480
% Daily Value*
Total Fat 57 g87.1%
Saturated Fat 11.8 g58.9%
Trans Fat 0 g
Cholesterol 217.7 mg
Sodium 2364.1 mg98.5%
Total Carbohydrates 81 g27.1%
Dietary Fiber 19.4 g77.5%
Sugars 34.7 g
Protein 104 g207.1%
Vitamin A 329.1% Vitamin C 863.5%
Calcium 28.6% Iron 47.6%
*Based on a 2000 Calorie diet
Heat a wok or large skillet over high heat.
Add 1 tablespoon vegetable oil and the broccoli.
Cook the broccoli for about 5 minutes.
Add the squash and stir-fry for an additional 2 to 3 minutes.
Add the bell pepper and cook 1 to 2 more minutes.
Remove the vegetables and set aside.
Add another tablespoon of vegetable oil, the beef strips, including the marinade, and cook over high heat for a minute or two, until just cooked through.
Stir the vegetables back into the wok to reheat, adding the green onions and red pepper flakes.
After about 1 minute, remove from the heat.