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Steak & Snow Peas Stir Fry Recipe
|Well trimmed lean boneless beef top round steak||3⁄4 Pound|
|Cornstarch||2 Tablespoon, divided|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Uncooked rice||1 Cup (16 tbs) (Uncle Ben's Converted)|
|Thinly sliced green onions||2 Tablespoon|
|Diced red bell pepper||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Frozen pea pods||6 Ounce, thawed (1 Package)|
Serving size: Complete recipe
Calories 1772 Calories from Fat 307
% Daily Value*
Total Fat 34 g52.9%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 258 mg
Sodium 2982.8 mg124.3%
Total Carbohydrates 219 g73.1%
Dietary Fiber 12.8 g51.2%
Sugars 11.7 g
Protein 134 g267.5%
Vitamin A 79.8% Vitamin C 260.1%
Calcium 18.4% Iron 62%
*Based on a 2000 Calorie diet
Cut meat diagonally across grain into very thin slices; place in shallow baking dish.
Combine 1 tablespoon cornstarch, soy sauce, sherry, sugar and salt; pour over meat.
Marinate at room temperature 30 minutes.
Prepare rice according to package directions, omitting butter.
Stir green onions and bell pepper into rice; set aside.
Drain meat, reserving marinade.
Heat oil in large nonstick skillet until hot but not smoking.
Add meat; cook and stir until lightly browned, 3 to 4 minutes.
Combine remaining 1 tablespoon cornstarch and water with meat marinade; mix well.
Add to skillet with water chestnuts and pea pods.
Cook and stir until sauce boils and is thickened and clear.