Sweet-and-Sour Beef Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 234 |
| pro | 28 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 54 mg |
| sodium | 808 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 28 |
| vit A | 51 |
| vit C | 53 |
| folate | 20 |
To-do list: Adults: Slice beef. Cut vegetables. Measure sauce ingredients. Cook stir-fry. Prepare rice or noodles. Children: In large bowl or cold water or while standing on stool at sink, wash vegetables. Peel carrot. Wipe all sides of mushrooms with damp paper towel. Grasp tips of snow peas with fingers and pull off strings. In large measuring cup, whisk sauce ingredients together.
Ingredients
- 1 lb top sirloin grilling steak
- 1 tbsp vegetable oil
- 1 carrot, sliced
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 2 cups snow peas, trimmed, or thinly sliced zucchini
- 1 cup bean sprouts
- Sweet-and-Sour Sauce:
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or cider vinegar
- 2 tsp cornstarch
Preparation
Sweet-and-Sour Sauce: In measuring cup, whisk together ketchup, soy sauce, vinegar and cornstarch; set aside.
Slice beef into thin strips. In wok, heat oil over high heat; stir-fry beef until browned but still pink inside. Transfer to plate.
Add carrot, broccoli and mushrooms to wok; stir-fry for 2 minutes. Add 1/4 cup (50 mL) water; cover and steam until vegetables are tender-crisp, about 3 minutes.
Return beef and any accumulated juices to pan. Add snow peas, bean sprouts and sauce; stir-fry until thickened and beef and vegetables are coated, about 2 minutes.
Additional information :
Tip: You can replace the steak with boneless skinless chicken breasts or boneless pork loin.
Source : Canadian Living Magazine: November 2004
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