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Malaysian Stir-Fried Beef with Vegetables

 

Easy, quick and tasty.
93

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free
 

Ingredients

1 pound beef, flank steak (london broil)
2 teaspoons cornstarch
1 teaspoon brown sugar
5 tablespoons soy sauce, tamari
¼ cup peanut oil
1 cup cauliflower florets
small florets
½ cup green bell peppers
thinly sliced
1 cup carrots
matchstick size
1 cup mushrooms
sliced thin
1 cup mung bean sprouts
fresh
2 teaspoons ginger
fresh grated
2 teaspoons garlic
minced

Directions

Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2 inches wide.

Slice each piece of steak horizontally into 2 or 3 pieces.

Stack the slices and cut into ¼ inch strips.

Add the cornstrach to the steak and toss to coat.

Place the steak in a bowl and sprinkle over the sugar and soy sauce.

Set aside.

Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot.

Cook, stirring, until crisp-tender.

Add the mushrooms and cook, stirring, about 30 seconds longer.

Add the bean sprouts and stir-fry for a few seconds longer.

Remove the vegetables with a slotted spoon and set aside.

Add the remaining oil to the wok or skillet.

When it is very hot, add the ginger and garlic and cook, stirring, for a few seconds.

Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 min.

Return the vegetables to the wok and toss quickly over high heat, then serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 33655% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1223mg 51%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 57g
Vitamin A 109% Vitamin C 42%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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