Best Stir Fry For One Recipes

BEEF AND VEGGIE STIR-FRY FOR ONE

Beef and Veggie Stir-Fry For One image

Cooking for one doesn't have to lead to tons of leftovers. Enjoy this one-person stir-fry next time you're dining solo.

Provided by TGirl

Categories Vegetable

Time 15m

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon soy sauce (may use low sodium)
2 teaspoons cider vinegar
1 clove garlic, minced
1/2 teaspoon sugar
1/2 lb sirloin steak, cut into 1/4 inch strips
1/4 cup broccoli
1/4 cup cauliflower
1/2 teaspoon oil
1/4 cup bell pepper, any color,diced
1/4 cup cabbage, diced (optional)
1/4 cup water chestnut, sliced
2 scallions, sliced
3 tablespoons beef stock or 3 tablespoons broth (may use low sodium)
1 teaspoon cornstarch

Steps:

Combine beef, soy sauce, vinegar, garlic, and sugar in a bowl, and allow to marinate for at least 10 minutes.
In skillet or wok, heat oil and stir fry broccoli and cauliflower until crisp tender.
Add beef and marinade, and cook for 3 minutes.
Add remaining vegetables, stir frying for 2-3 minutes.
Combine broth and cornstarch, then add to skillet, bring to a boil and cook until thickened.
Serve over rice.

Nutrition Facts : Calories 858.7, Fat 54.4, SaturatedFat 20.6, Cholesterol 222.1, Sodium 1337.3, Carbohydrate 20.8, Fiber 3.8, Sugar 6.5, Protein 68.8

VEGGIE STIR FRY FOR ONE

Veggie Stir Fry for One image

Make and share this Veggie Stir Fry for One recipe from Food.com.

Provided by ashlynn08

Categories Lunch/Snacks

Time 20m

Yield 1 1/2 cups, 1 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons chopped red bell peppers
2 garlic cloves, minced
1/4 cup chicken broth
1/8-1/4 teaspoon black pepper (or to taste)
1 teaspoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon white vinegar
1 (1 g) packet Splenda sugar substitute
1/4 teaspoon curry powder
1 teaspoon lemon juice or 1 teaspoon lime juice
1/2 cup broccoli floret
1/2 cup baby carrots
1/4 string beans or 1/4 snow peas

Steps:

In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside.
Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers.
Saute for 2 minutes.
Add broccoli, carrots, and beans.
Saute until they reach your desired tenderness.
Reduce heat to low and add in the cornstarch mixture.
Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated.
Serve over brown rice if desired.

Nutrition Facts : Calories 88.4, Fat 0.8, SaturatedFat 0.2, Sodium 1254.6, Carbohydrate 16.3, Fiber 3, Sugar 5.8, Protein 5.4