Food and Nutrition


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Vegetable and Beef Stir-Fry

This healthy recipe comes from NDSU Extension Service.


  • 3/4 pound boneless beef round steak, fat trimmed and cut into thin strips
  • 1 teaspoon vegetable oil
  • 1 8-ounce can sliced bamboo shoots
  • 2 cloves garlic, minced
  • 1 medium onion, cut to match bamboo shoots
  • 1 red pepper, cut to match bamboo shoots
  • 1 green pepper, cut to match bamboo shoots
  • 1 tablespoon soy sauce
  • white pepper to taste
  • 1 tablespoon cornstarch
  • 1/4 cup cooking sherry


Slice beef into strips as thin as possible and about 3 inches long (partially frozen meat slices easier). Heat oil in skillet or wok. Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red (about three to four minutes). Reduce heat; add vegetables and seasonings. Cook for about five minutes. Mix cornstarch and sherry until smooth; add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.

Makes four servings.

Per serving: 190 calories and less than 6 grams (g) fat.

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