Vegetable Steak Stir-Fry Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3/4 pound beef top sirloin steak, cubed
3 teaspoons canola oil, divided
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
2 cups julienned carrots
6 garlic cloves, minced
1 tablespoon cornstarch
3/4 cup beef broth
1/3 cup sherry or additional broth
1 tablespoon water
1-1/2 teaspoons soy sauce
1/4 teaspoon ground ginger
2 medium tomatoes, cut into wedges
Hot cooked rice, optional
Instructions
In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired.
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