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Beef Vegetable Stir-Fry

  • 4servings
  • 490calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, D
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 MAGGI Beef Bouillon Cube

  2. 1/4 cup hot water

  3. 3 tablespoons reduced sodium soy sauce

  4. 2 tablespoons dry white wine or water

  5. 1 tablespoon cornstarch

  6. 1/4 to 1/2 teaspoon ground ginger

  7. 1/4 teaspoon ground black pepper

  8. 1/4 tablespoon vegetable oil

  9. 1 pound lean beef sirloin steak, cut into 2-inch strips

  10. 2 cloves garlic, finely chopped

  11. 2 tablespoons water

  12. 1 (16-ounce) package frozen mixed vegetables

  13. 1/2 cup 1-inch slices green onions (about 3)

  14. Hot cooked brown rice for accompaniment

Instructions Jump to Ingredients ↑

  1. Dissolve bouillon in 1/4 cup water in small bowl. Stir in soy sauce, wine, cornstarch, ginger, and pepper.

  2. Heat vegetable oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet.

  3. Heat 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened. Serve over rice, if desired.

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