Sirloin and Vegetable Stir-Fry

Sirloin and Vegetable Stir-FryRecipe
Randy Mayor; Melanie J. Clarke
Sirloin or flank steak will work–just slice thinly and cook briefly so it stays tender.


4 servings (serving size: 1 1/2 cups beef mixture and 3/4 cup rice)

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 323
Caloriesfromfat 30 %
Fat 10.8 g
Satfat 3.3 g
Monofat 4.5 g
Polyfat 1.3 g
Protein 24.4 g
Carbohydrate 30.1 g
Fiber 2.4 g
Cholesterol 55 mg
Iron 4.7 mg
Sodium 728 mg
Calcium 40 mg


1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) sirloin steak, trimmed and thinly sliced
2 teaspoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
3/4 cup fat-free, less-sodium beef broth
2 tablespoons low-sodium soy sauce
2 teaspoons canola oil
1 cup (1/4-inch-thick) diagonally cut slices carrot
1 cup broccoli florets
1 1/2 cups snow peas, trimmed
3 cups hot cooked rice


Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.

Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry 1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.