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Beef and Vegetable Stir Fry

This healthy recipe comes from NDSU Extension Service.


  • 1 Tbsp. olive oil
  • 1 (16-ounce) package frozen stir-fry mixed vegetables
  • 1 Tbsp. water
  • 1 c. stir-fry sauce (low sodium)
  • 2 tsp. cornstarch
  • 2 c. cooked roast beef, sliced thin


Heat olive oil in heavy skillet. Add vegetables and 1 Tbsp. water. Stir, cover and cook over medium heat for three minutes. Mix stir-fry sauce and cornstarch in a small bowl. Add to skillet and stir to combine. Cook five to eight minutes, stirring occasionally, until vegetables are crisp-tender. In another skillet, cook beef over medium-high heat until done. Add beef to vegetables and simmer one to two minutes. Serve with cooked rice or egg noodles.

Makes 6 servings.

Per Serving: about 150 calories, 5 grams (g) of fat, 17 g carbohydrate, 5 g protein, 2 g fiber and 380 mg sodium

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