Sirloin and Vegetable Stir-Fry

Randy Mayor; Melanie J. Clarke

Sirloin or flank steak will work–just slice thinly and cook briefly so it stays tender.

Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 30%
  • Fat: 10.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 24.4g
  • Carbohydrate: 30.1g
  • Fiber: 2.4g
  • Cholesterol: 55mg
  • Iron: 4.7mg
  • Sodium: 728mg
  • Calcium: 40mg


  • 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


  1. 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.
  2. 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.
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