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Stir-Fried Beef and Vegetables

It's hard to beat a meal with meat, veggies and noodles all cooked in one pot. Just think of all those dishes you won't need to wash!

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  • Prep Time 25 min
  • Total Time 35 min
  • Servings 0

Ingredients

2
tablespoons soy sauce
2
tablespoons dry sherry or water
1
teaspoon sugar
1/2
pound beef top round steak
1
ounce cellophane noodles (bean threads), broken into bite-size pieces
1
tablespoon vegetable oil
2
teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
2
garlic cloves, finely chopped
1
tablespoon vegetable oil
1
cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
1
cup julienne strips jicama or 1 medium onion, cut into thin wedges
1
small red or green bell pepper, cut into 1-inch pieces

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
  • 2 Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
  • 3 Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.

EXPERT TIPS

Expert Tips

Cellophane noodles aren't really traditional noodles; they're made from the starch of green mung beans. They're sold dried in Asian sections of the supermarket.

Pick up a few of your favorite Asian appetizers at the deli or Asian restaurant to serve with this stir-fry.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
60 mg
60 %;
Sodium
970 mg
970 %;
Total Carbohydrate
26 g
26 %
(Dietary Fiber
5 g
5 %
),
Protein
26 g
26 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
80%;
Calcium
4%;
Iron
20%;
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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