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Beef Vegetable Stir Fry Recipe
|Ground ginger||1⁄4 Teaspoon|
|Soy sauce||2 Tablespoon|
|Regular strength beef broth||1⁄2 Cup (8 tbs)|
|Boneless lean beef||1 Pound (Flank Or Top Round)|
|Salad oil||5 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Onion||1 Large, cut in half, then in 1/4-inch slices|
|Mushrooms||1⁄4 Pound, sliced 1/4 inch thick|
|Edible pea pods||3⁄4 Pound, ends and strings removed|
Serving size: Complete recipe
Calories 1628 Calories from Fat 858
% Daily Value*
Total Fat 97 g148.9%
Saturated Fat 11.9 g59.7%
Trans Fat 1.3 g
Cholesterol 220 mg
Sodium 2956.5 mg123.2%
Total Carbohydrates 82 g27.4%
Dietary Fiber 15.9 g63.7%
Sugars 34.3 g
Protein 116 g232.4%
Vitamin A 74.1% Vitamin C 385.4%
Calcium 24.5% Iron 52.1%
*Based on a 2000 Calorie diet
Blend in soy and beef broth; set aside.
Cut beef with the grain into 1 1/2-inch-wide strips.
Cut each strip across the grain in 1/8-inch-thick slanting slices.
Place wok over high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add garlic and half the beef.
Stir-fry until meat is lightly browned (about 2 minutes); remove from wok and set aside.
Repeat, using 1 more tablespoon oil and remaining meat.
Heat the remaining 2 tablespoons oil in wok, then add onion and mushrooms.
Stir-fry for about 2 minutes.
Add peas and stir-fry for about 1 minute.
Return meat to pan, add cornstarch mixture, and stir until sauce boils and thickens (about 1 minute).