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Stir-Fried Beef and Vegetables

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  • Prep 25 min
  • Total 35 min
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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!
By Betty Crocker Kitchens
Updated Aug 11, 2004
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Pick up a few of your favorite Asian appetizers at the deli or Asian restaurant to serve with this stir-fry.

Nutrition

340 Calories, 17 g Total Fat, 26 g Protein, 26 g Total Carbohydrate

Nutrition Facts

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