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Photo: Tina Cornett; Styling: Cindy Manning Barr Photo by: Photo: Tina Cornett; Styling: Cindy Manning Barr

Beef-and-Vegetable Stir-Fry

This easy stir-fry dinner calls for strips of top round steak, fresh asparagus, and classic stir-fry seasonings and vegetables. By cooking your favorite takeout dishes at home, you'll save both money and calories. See our full collection of stir-fry recipes for more dinner ideas.

Southern Living AUGUST 1999

  • Yield: 4 servings
  • Cook time:10 Minutes
  • Prep time:25 Minutes

Ingredients

  • 1 pound fresh asparagus
  • 12 ounces top round steak, cut into thin strips
  • 3 tablespoons all-purpose flour
  • 1/4 cup lite soy sauce
  • 1/4 cup water
  • 2 garlic cloves, minced
  • 1 tablespoon dark sesame oil, divided
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon dried crushed red pepper
  • 4 small carrots, cut diagonally into 1/4-inch-thick slices
  • 1 small red bell pepper, cut into thin strips
  • 1/2 cup sliced fresh mushrooms
  • 5 green onions, cut into 1-inch pieces
  • 2 cups hot cooked rice

Preparation

Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside.

Dredge steak in flour; set aside.

Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.

Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.

Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 7.8g
  • Cholesterol: 49mg
  • Sodium: 665mg
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Beef-and-Vegetable Stir-Fry recipe

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