Sirloin and Vegetable Stir-Fry

Sirloin and Vegetable Stir-Fry

Sirloin or flank steak will work–just slice thinly and cook briefly so it stays tender.

Cooking Light DECEMBER 2007

• Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 3/4 cup rice)
• Prep time: 30 Minutes

Ingredients

• 1/2 teaspoon salt 
• 1/2 teaspoon five-spice powder 
• 1/4 teaspoon freshly ground black pepper 
• 1 (1-pound) sirloin steak, trimmed and thinly sliced 
• 2 teaspoons cornstarch 
• 1/2 teaspoon sugar 
• 1/4 teaspoon crushed red pepper 

• 3/4 cup fat-free, less-sodium beef broth 
• 2 tablespoons low-sodium soy sauce 
• 2 teaspoons canola oil 
• 1 cup (1/4-inch-thick) diagonally cut slices carrot 
• 1 cup broccoli florets 
• 1 1/2 cups snow peas, trimmed 
• 3 cups hot cooked rice 

Preparation

Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.

Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry 1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.

Nutritional Information
Amount per serving

• Calories: 323
   
• Calories from fat: 30%
   
• Fat: 10.8g
   
• Saturated fat: 3.3g
   
• Monounsaturated fat: 4.5g
• Polyunsaturated fat: 1.3g
   
• Protein: 24.4g
   
• Carbohydrate: 30.1g
   
• Fiber: 2.4g
   
• Cholesterol: 55mg
   
• Iron: 4.7mg
• Sodium: 728mg
   
• Calcium: 40mg

Search for Recipes by Nutrition Data