Beef Vegetable Stir-Fry

[quicklook-recipe prep_time=”10 min” cook_time=”15 min” serves=”4″ details=”” ]

For a new twist, you can replace the beef with chicken, fish, or even tofu.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 4 1/2 teaspoons cornstarch
• 4 tablespoons reduced-sodium soy sauce, divided
• 1 pound beef sirloin steak, cut into 2-inch strips

[/ingredients-left]
[ingredients-right]

• 2 medium green peppers, cut into strips
• 2 medium green peppers, cut into strips
• 2 medium onions, halved and thinly sliced
• 1 tablespoon canola oil
• 1/2 pound sliced fresh mushrooms

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”25 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a large bowl, combine cornstarch and 2 tablespoons soy sauce until smooth. Add beef; stir to coat. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a large skillet or wok, stir-fry the green peppers and onions in oil for 3 minutes; add beef. Cook and stir for 3 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Add mushrooms. Cook and stir for 3-5 minutes or until vegetables are tender and meat is no longer pink. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir in remaining soy sauce. [/step-item][/step-list-wrapper]

[nutrition-info calories=”254″ calories_fat=”” fat=”9g” sat_fat=”3g” choles=”63mg” sodium=”658mg” carbs=”17g” sugars=”” protein=”26″ fiber=”3g”]

[/nutrition-info]

Originally Published in Reader's Digest