VEGETABLE STEAK STIR-FRY

Vegetable Steak Stir-Fry image

Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3/4 pound beef top sirloin steak, cubed
3 teaspoons canola oil, divided
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
2 cups julienned carrots
6 garlic cloves, minced
1 tablespoon cornstarch
3/4 cup beef broth
1/3 cup sherry or additional broth
1 tablespoon water
1-1/2 teaspoons soy sauce
1/4 teaspoon ground ginger
2 medium tomatoes, cut into wedges
Hot cooked rice, optional

Steps:

In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender., In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired.

Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges