See Also: Beef & Vegetable Stir-Fry(recipes)
Stir-Fry Beef & Vegetable Soup(recipes)
Vegetable Stir-Fry(recipes)
Cavatelli and Vegetable Stir-Fry(recipes)
Vegetable Shrimp Stir-Fry(recipes)
Szechuan Vegetable Stir-Fry(recipes)
Vegetable-Shrimp Stir-Fry(recipes)
Artichoke-Vegetable Stir-Fry(recipes)
Stir-Fry Vegetable Pizza(recipes)
Vegetable-Tofu Stir-Fry(recipes)

Beef & Vegetable Stir-Fry (recipes)




Yield: Makes 4 servings



Ingredients:



1/2pound beef flank steak

1/2cup fat-free reduced-sodium beef broth

3tablespoons reduced-sodium soy sauce

2teaspoons cornstarch

1teaspoon sugar

1/2teaspoon garlic powder

1/2teaspoon ground ginger

1/2teaspoon dark sesame oil

1/4teaspoon salt

1/4teaspoon black pepper

1teaspoon vegetable oil

2green bell peppers, thinly sliced

1tomato, cut into wedges

8green onions, cut into 1-inch pieces

4cups hot cooked white rice









Preparation:





1.Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices. Combine beef broth, soy sauce, cornstarch, sugar, garlic powder, ginger, sesame oil, salt and black pepper in medium bowl.2.Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add beef; stir-fry 3 minutes or until beef is browned. Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender.3.Stir beef broth mixture; add to wok. Cook and stir 3 minutes or until sauce boils and thickens.4.Serve beef mixture over hot cooked white rice.









Nutritional Information:







Serving Size: 1 cup stir-fry mixtue with 1 cup cooked rice







Sodium

584 mg







Protein

18 g







Fiber

3 g







Carbohydrate

34 g







Cholesterol

23 mg







Saturated Fat

2 g







Total Fat

6 g







Calories from Fat

21 %







Calories

263









Dietary Exchange:







Vegetable

1







Starch

2







Meat

2