Recipes and Cooking Szechwan Beef Stir-Fry 4.3 (19) Take your taste buds on a trip around the world with this low-fat beef stir-fry packed with vegetables. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce boneless beef top round steak or sirloin steak 3 tablespoon dry sherry or orange juice 3 tablespoon soy sauce 2 tablespoon water 2 tablespoon bottled hoisin sauce 1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger 2 teaspoon cornstarch 1 teaspoon sugar 2 cloves garlic, minced ¼ - ½ teaspoon crushed red pepper (optional) 1 tablespoon cooking oil 1 cup thinly bias-sliced carrot 1 14 ounce can whole baby corn, drained 1 red sweet pepper, cut into 1-inch pieces 2 cup hot cooked rice Thinly sliced green onions (optional) Directions For easier slicing, partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside. For sauce, in a small bowl stir together sherry, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and crushed red pepper (if using); set aside. In a wok or large skillet heat oil over medium-high heat (add more oil if necessary during cooking). Add carrot; cook and stir in hot oil for 2 minutes. Add baby corn and sweet pepper. Cook and stir for 1 to 2 minutes or until vegetables are crisp-tender. Remove from wok. Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. If desired, sprinkle with sliced green onions. Makes 4 servings Rate it Print Nutrition Facts (per serving) 317 Calories 7g Fat 35g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 317 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 48mg 16% Sodium 859mg 37% Total Carbohydrate 35g 13% Total Sugars 6g Protein 24g Vitamin C 49.6mg 248% Calcium 40.4mg 3% Iron 3.1mg 17% Potassium 485mg 10% Folate, total 60.5mcg Vitamin B-12 2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.