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Beef and Vegetable Skillet Stir-Fry
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Beef and Vegetable Skillet Stir-Fry

30 Minutes
20 Min Prep
30 Min Cook
Healthy Living
Thin slices of boneless beef sirloin steak cook up quickly in this tasty Asian-inspired stir-fry made with fresh green and red peppers.
What You Need
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6 servings
Original recipe yields 6 servings
1-1/2 cups long-grain white rice, uncooked
2 Tbsp. cornstarch
1 cup fat-free reduced-sodium beef broth
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
2 Tbsp. oil, divided
1 lb. boneless beef sirloin steak, thinly sliced
1 each green and red pepper, cut into thin strips
2 cloves garlic, minced
1 can (15 oz.) baby corn, drained
1 can (8 oz.) sliced water chestnuts, drained
1 tsp. sesame seed
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Let's Make It
1
Cook rice as directed on package, omitting salt. Meanwhile, whisk cornstarch, broth and 1/4 cup dressing until blended. Heat 1 Tbsp. oil in large skillet on medium heat. Add meat; stir-fry 5 to 8 min. or until done. Remove from skillet; cover to keep warm.
2
Add remaining oil to skillet. Add peppers and garlic; stir-fry 3 to 5 min. or until peppers are crisp-tender. Add corn and water chestnuts; stir-fry 5 to 7 min. or until heated through. Add meat, broth mixture and remaining dressing; stir-fry 5 min. or until heated through.
3
Serve with rice.
Kitchen Tips
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.
Keeping it Safe
Many frozen foods, such as cuts of meat, should be thawed before cooking for best results. Never thaw frozen foods at room temperature. Instead, place them in the refrigerator to thaw overnight.
How to Slice Raw Meat for Stir-frying or Sautéing
Meats used for stir-frying or sautéing should be sliced thinly across the grain so the meat fibers are short, resulting in more tender cooked meat. For easier slicing, freeze the meat for about 30 min. before slicing. Before slicing the meat, place the meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. Or if you have an electric knife, you can use that to quickly slice the meat. When cooking the meat, be careful to not overcook it. These thin meat strips will cook in just a few minutes.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 360mg
16%
Total Carbohydrates 52g
19%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 19g
38%
Vitamin A
15%
Vitamin C
35%
Calcium
4%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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