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Stir-fry Beef with Vegetables

This healthy recipe comes from NDSU Extension Service.


•    3/4 pound beef round steak, boneless
•    4 teaspoons oil
•    1/3 cup carrots, sliced diagonally
•    1/3 cup onion, sliced
•    1/3 cup celery, sliced diagonally
•    2 cups fresh mung bean spouts
•    1/2 tablespoon cornstarch
•    1/2 teaspoon ground ginger
•    1/8 teaspoon garlic powder
•    1 tablespoon soy sauce
•    1/4 cup beef broth (canned or made from granules)



Trim fat from steak. Slice steak across the grain into thin strips, about 1/8 inch wide and 3 inches long. (It’s easier to slice thinly when partially frozen.) Heat 2 teaspoons of the oil in frying pan or wok. Add beef and stir-fry over moderately high heat, turning pieces constantly, until beef is cooked thoroughly, about 2 to 3 minutes. Remove beef from pan. Heat remaining 2 teaspoons of oil in pan. Add carrots; stir-fry 1 minute. Add onion, celery and sprouts; continue to stir-fry until vegetables are tender crisp, about 3 to 4 minutes. Mix cornstarch, ginger and garlic powder with soy sauce until smooth. Add slowly to vegetables, stirring constantly. Continue cooking until bubbly. Stir in beef. Reduce heat and cook, covered, 1 minute. Serve over rice.


Makes 4 servings.

Per Serving: about 200 calories and 8.5 grams (g) of fat.

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