Rating: 4.5 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 19 Ratings

Take your taste buds on a trip around the world with this low-fat beef stir-fry packed with vegetables.

Source: Better Homes and Gardens

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For easier slicing, partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside.

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  • 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

Nutrition Facts

317 calories; fat 7g; cholesterol 48mg; saturated fat 1g; carbohydrates 35g; mono fat 3g; poly fat 2g; insoluble fiber 3g; sugars 6g; protein 24g; vitamin a 4130.2IU; vitamin c 49.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 4.7mg; vitamin b6 0.5mg; folate 60.5mcg; vitamin b12 2mcg; sodium 859mg; potassium 485mg; calcium 40.4mg; iron 3.1mg.
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