Stir-Fried Beef and Vegetables
60 mins (prep 30, cooking 30)
17 ingredients
8 servings
I really like this recipe from McCall's Cooking School (Meat 39). Its introduction states: "This Chinese method of cooking uses a small amount of oil over high heat. Meat stays tender and juicy, vegetables crisp and colorful. Our version of this exquisite cuisine: snow peas, bok choy, green onions, water chestnuts and baby corn tossed with sirloin-steak slices and egg noodles."

Categories:  <-60-mins , easy , main-dish , beef , meat , one-dish-meal , chinese , time-to-make , asian ,
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Serving Size (140.42 g)
Servings 8
Amount per Serving
Calories 272.04 Calories from Fat 53.28
% Daily Value *
Total Fat 5.92g 72.86%
Saturated Fat 2.17g 86.9%
Trans Fat 0.2g %
Cholesterol 49.92mg 133.12%
Sodium 4241.68mg 1413.89%
Total Carbohydrate 29.91g 79.76%
Dietary Fiber 1.86 g 59.42%
Sugars 3.9 g %
Protein 24.37g 389.88%
Vitamin A 55.18IU% Vitamin C 6.35mg%
Calcium 36.35mg% Iron 3.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dash pepper, water chestnuts, cold water, dry sherry, baby corn