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Beef Stir-Fry with Vegetables

Beef Stir-Fry with Vegetables Beef Stir-Fry with Vegetables

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.













Trans-fat Free, Low Carb


1 pound beef, sirloin steak
cut into 1-inch cubes
1 tablespoon sherry
1 tablespoon cornstarch
½ teaspoon sugar
2 tablespoons vegetable oil
plus 1/2 teaspoon
teaspoon black pepper
freshly ground
2 each garlic cloves
peeled and minced
1 tablespoon oyster sauce
2 each broccoli florets
large stocks, cut into florets
2 each carrots
peeled and sliced on the diagonal
½ cup beef stock
8 each baby corn
spears, water packed, drained
20 each snow pea pods
1 each scallions, spring or green onions
both white and green parts, chopped


Marinate the sirloin at room temperature in a mixture of sherry, soy sauce, 1 teaspoon of the cornstarch, the sugar, ½ teaspoon of the oil, the pepper, and garlic for an hour.

Heat 1 tablespoon of the remaining oil in a wok over high heat.

Stir-fry beef quickly, until the meat is brown outside and pink inside.


Mix the remaining 2 teaspoons cornstarch with the oyster sauce.

Reheat the wok with the remaining tablespoon oil.

Add the broccoli and carrots; stir-fry for 30 seconds.

Add the broth, cover the wok, and steam for approximately 1 minute or until the vegetables are tender but retain their crunch.

Add the corn, snow peas, scallion, beef, and oyster sauce- cornstarch mixture.

Heat quickly, until the sauce is clear and thickened.

Serve immediately over rice or chinese noodles.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 29640% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 296mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 69g
Vitamin A 103% Vitamin C 7%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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