Comida Kraft
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Potato and Steak Stir-Fry

Steak and Potato Stir-Fry is rated 3.46524064171123 out of 5 by 187.
Prep Time
Total Time

4 servings

Use our Potato and Steak Stir-Fry recipe to make a dinner the family will love! This Healthy Living steak stir-fry recipe is easy to make and tasty to eat.

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What You Need

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Make It

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  • Cook and stir meat in oil in skillet on high heat 2 min. or until browned. Remove from skillet; set aside.
  • Add potatoes, carrots and water to skillet. Bring to boil; cover. Reduce heat to low; simmer 20 min. or until vegetables are tender.
  • Stir in mushrooms, onions, dressing and meat; cook and stir on high heat 5 min. or until heated through.

Beef Cuts to Stir-Fry

The best cuts of beef to use when stir-frying are sirloin steaks, top sirloin steaks, boneless top loin steaks, tenderloin steaks and rib-eye steaks.

Cutting Beef Strips

Before cutting beef into strips, place it in the freezer for about 30 min. The meat will firm up, making it easier to cut.


  • 4 servings

Healthy Living

  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1 Starch
  • 3 Vegetable
  • 2 Meat (L)
  • 1 Fat

Nutrition Bonus

Nobody will guess this tasty low-calorie meal is also low in sodium. As a bonus, the carrots are an excellent source of vitamin A.

Nutritional Information

Serving Size 4 servings
Calories 320
Total fat 13g
Saturated fat 3.5g
Cholesterol 60mg
Sodium 200mg
Carbohydrate 27g
Dietary fiber 5g
Sugars 10g
Protein 24g
% Daily Value
Vitamin A 150 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was pretty tastey. This was pretty tastey. I marinated steak in balamic dressing before frying. I roasted the potatoes and carrots in the oven with evoo,salt,pepper and steak seasoning. When steak was no longer pink I removed it and added the onions & mushrooms to pan with evoo and balamic dressing and cooked until tender.Once the roasted veggies were browned around the edges and fork tender I added them to the pan and returned the steak.I added the 1/4 cup of balamic dressing and heated through. And viola! It was pretty good. My husband added a spoonful of sour cream to his and said it was awesome.
Date published: 2008-01-31
Rated 4 out of 5 by from I tried this recipe and it was GREAT! I tried this recipe and it was GREAT! It was easy to make and taste really good. My husband loved it. I did make a few minor changes ... mainly things to make it easier for myself. For example, I used preseasoned beef strips (the Kroger brand ... got them out the groceries frozen foods section), crinkle cut frozen carrots, fresh portabella mushrooms, 1/2 cup water, only 1 cup onions and I added salt and white pepper to taste just before serving. I served this with a fresh salad and corn muffins and my dinner was a hit. I would highly recommend this one for people with picky eaters who like meat and potatoes. And, everything was in one skillet ... but beware ... it is quite a bit of food so you need to work with a good size pan.
Date published: 2005-01-06
Rated 4 out of 5 by from This was very good although I did a few things differently. This was very good although I did a few things differently. To the steak I added a small amount of steak seasoning while it cooked. Because the potatoes and carrots were in larger pieces they took 30 minutes to cook (and 1/2 c. more water). Another 10 - 12 with the mushrooms and meat added in. Used additional dressing adding cumin, then thickened with flour. My family loved it, the next day I used the leftovers in a pot pie adding gravy and garlic (yes we enjoy spices). This is easy quick and delicious. The longest part was the chopping.
Date published: 2005-02-23
Rated 5 out of 5 by from The trick to most recipes that are like this is to season how your family likes it. The trick to most recipes that are like this is to season how your family likes it. I learned that the trick is to layer your seasoning, like chefs do. When cooking the meat, season it someway. I use garlic powder, pepper and a little salt. Then when you add the potatoes and carrot, season them how you like. Finally, before you add the dressing, season the onions and mushrooms and meat again. Not too much, just to add flavor. Then add the dressing. The reason that many have said that it turns out like a stew is that your burner needs to be on high during the last steps of adding the meat back, onions and mushrooms. That allows the extra water in the dish to evaporate and the dressing to concentrate. My boyfriend and I both enjoyed this meal!
Date published: 2007-10-26
Rated 5 out of 5 by from I loved this meal! I loved this meal!! And it pleased my Grandpa too (which is not always the easiest thing to do when it comes to meals)! I marinated my steak over-night with some olive oil, balsamic vinegar and salt & pepper. I used red potatoes and baby carrots that I cut in half (lengthwise). I also added about a half of a cup of dressing instead of a 1/4 of a cup. Salt and pepper it to taste.... and.... absolutely WoNdErFuL!!! ***Make sure you DO NOT over-cook the potatoes and carrots (cook it right and there will be no mushiness).*** Enjoy!
Date published: 2007-06-08
Rated 5 out of 5 by from A great recipe. A great recipe. I used specialty mini potatoes such as Yukon gold and reds, unpared. They were fabulous. I also used leftover beef broth in place of the water. It does need salt and pepper - add a line in the recipe to that effect (salt and pepper, to taste). It takes a lot longer than 10 minutes prep time. This is misleading. By the time I had the beef cut into strips, the potatoes and carrots chopped, and the onion sliced it was at least 30 minutes. It also serves more like 6 more than 4.
Date published: 2005-01-31
Rated 4 out of 5 by from All in all it was a good recipe. All in all it was a good recipe. It is a keeper with my husband and I. It did need a little more flavor though. I used the pree sliced meat ( which made cooking time quicker) and I didn't have the balsamic V. Dressing, but I did have the Rasberry V. Dressing... which tasted delicious in it. I would have used probably seasoned salt to give it more flavor. Also, I used the biggest skillet I had and needed more room so I used a big pot instead.. worked out better!
Date published: 2005-02-14
Rated 1 out of 5 by from I did not have a pan big enough to make this dish and had to transfer all of it to a larger dutch... I did not have a pan big enough to make this dish and had to transfer all of it to a larger dutch oven from an electirc skillet. The potatoes basically disintegrated in the electric skillet and I cooked it exactly the time stated and watched it, but the carrots take too long to cook. The only good part of the recipe was the mushrooms. I will not make this again, too much mess, too much time, not enough flavor.
Date published: 2005-04-20
  • 2016-10-21T10:40CST
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