Food and Nutrition


| Share

Steak and Chickpea Stirfry

This healthy recipe comes from NDSU Extension Service.


  • 8 oz. boneless sirloin steak, trimmed and cut into strips
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 7 Tbsp. water
  • 1 Tbsp. cornstarch
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1 Tbsp. garlic, minced
  • 1/2 tsp. ground ginger
  • 1/4 tsp. red pepper flakes
  • 1/4 c. teriyaki basting sauce
  • 2 Tbsp. soy sauce


Heat a large skillet over medium heat. Coat pan with nonstick cooking spray; add steak strips. Fry for 5 minutes or until steak is fully cooked. Transfer to plate. Mix cornstarch and 3 tablespoons water; add chickpeas, remaining water, peppers, garlic, ginger, red pepper flakes, soy sauce and teriyaki sauce to pan and cook for 5 minutes. Return beef to vegetable mixture and toss to coat. Serve over rice noodles or brown rice.

Makes four servings.

Per serving: 230 calories, 2.5 grams (g) fat, 20 g protein, 29 g carbohydrate and 520 mg sodium.
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.