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Lower Carb: Beef and Vegetable Stir-Fry

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Lower Carb: Beef and Vegetable Stir-Fry Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
419
Calories from Fat
99
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
69mg
23%
Sodium
441mg
18%
Total Carbohydrates
45g
15%
Dietary Fiber
7g
28%
Sugars
7g
Protein
35g
Calcium
68mg
7%

Number of servings: 4

Calories per serving: 419

Preparation time: 35 min

Total time: 35 min

Ingredients

3 tbsp reduced-sodium soy sauce

1 tbsp brown sugar

2 tsp grated fresh ginger

1 tbsp cornstarch

34 cup water, divided

Nonstick cooking spray

2 tsp canola oil, divided

1 lb beef sirloin steak, boneless, cut across grain into 14-inch strips

12 cup sliced onion

12 cup diced celery

2 cups sliced mushrooms

12 cup thinly diced carrots

2 cups broccoli florets, cut in half

2 cups asparagus, cut into 2-inch lengths

2 cups fresh spinach leaves

1 cup quinoa, cooked according to directions without salt or fat

Directions

1. In a small bowl combine the soy sauce, sugar, ginger, cornstarch, and 12 cup water. Set aside.

2. Spray a large skillet or wok with nonstick cooking spray. Place the skillet over medium-high heat and add 1 tsp canola oil. When hot, add beef strips and stir-fry 4 to 5 minutes or until beef is cooked through. Remove beef from skillet. Set aside.

3. Add remaining canola oil. When hot, add onion and celery. Stir-fry 1 to 2 minutes.

4. Add mushrooms and stir-fry 2 minutes.

5. Add carrots, broccoli, asparagus, and 14 cup water. Cover. Cook 3 to 4 minutes.

6. Add spinach and cook 2 more minutes or until vegetables are tender.

7. Add beef strips along with soy sauce mixture. Stir and cook 1 to 2 minutes until liquid thickens and stir-fry mixture is heated through. Serve over hot quinoa.

Makes 4 servings.

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