VEGETABLE BEEF STIR-FRY

Vegetable Beef Stir-Fry image

"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

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Ingredients

1 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon sugar
1/4 teaspoon pepper
1 beef top sirloin steak (1 pound), cut into thin strips
SAUCE:
1 teaspoon cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons canola oil, divided
1 medium sweet onion, cut into chunks
1 medium green pepper, cut into chunks
3 plum tomatoes, cut into chunks

Steps:

In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges