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Stir-Fried Beef and Vegetables

Stir-frying uses very little oil, as this dish shows.

2 Tbsp dry red wine
1 Tbsp soy sauce
½tsp sugar
1-½tsp   grated, peeled ginger root
1 lb boneless round steak, fat trimmed and cut across grain into 1 1/2-inch strips, raw
2 Tbsp vegetable oil
2 medium   onions, each cut into 8 wedges
1/2 lb fresh mushrooms, rinsed, trimmed, and sliced
2 stalks celery, bias cut into 1/4-inch slices (about 1/2 cup)
2 small green peppers, cut into thin lengthwise strips
1 C water chestnuts, drained and sliced
1 Tbsp vegetable oil
2 Tbsp cornstarch
¼ C water
 

  1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
  2. Heat 1 Tbsp oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.
  3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.
  4. Add remaining 1 Tbsp oil to skillet.
  5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
  6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
  7. Return vegetables to skillet; stir gently and serve.

Yield: 6 servings--Serving Size: 6 oz portion of beef and vegetable mixture

Each serving provides:

Calories: 187
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 35 mg
Sodium: 215 mg

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