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Beef-Mushroom Stir-Fry

 

Quick, easy and delicious.
54

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

¾ pound beef
top round steaks, cut into thin strips
cup water
3 teaspoons soy sauce, sodium reduced
2 teaspoons cornstarch
½ teaspoon beef stock
low-sodium powder
*
2 teaspoons vegetable oil
divided
1 each garlic cloves
minced
1 cup scallions, spring or green onions
including tops, sliced
1 each sweet red bell peppers
or green, cut into thin strips
1 ½ cups mushrooms
sliced fresh
8 ounces water chestnuts
drained
6 ounces snow pea pods
thawed
2 cups rice
hot, cooked without salt, fat

Directions

In a small bowl, whisk together water, soy sauce, cornstarch, and beef bouillon until well mixed.

In a medium bowl, mix together beef strips with just enough of sauce to coat evenly, about 2 tablespoons.

Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.

Add the garlic and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Stir in the bell peppers and mushrooms, and cook for about 4 minutes.

Add the water chestnuts and snow pea pods, stirring constantly, and cook for another 3 minutes or so until all the veggies are tender but still crisp.

Pour the remaining sauce over, stirring to evenly coat, and cook for another 2 minutes until heated through.

Remove from the heat and serve warm with rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 75523% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 204mg 9%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 12%
Sugars g
Protein 68g
Vitamin A 28% Vitamin C 117%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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