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A Cooking Adventure with Thom

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Colorful Beef Stir-Fry

Taste of Home's Cooking for 2

Spring 2007

Servings: 2



"This might be similar to a beef stir-fry you've had before, but I really like the easy sesame-ginger marinade and the vibrant mix of vegetables," writes Deb Blendermann from Boulder, Colorado.



cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
⅛ teaspoon ground ginger
pound boneless beef sirloin steak, thinly sliced
4 teaspoons cornstarch
cup reduced-sodium beef broth
1 teaspoons canola oil
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
cup sliced celery
1 small zucchini, julienned
cup fresh snow peas
cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

Cooking Method

In a small bowl, combine the first five ingredients.

Place beef in a large resealable plastic bag.

  1. Add half of the marinade.
  2. Seal bag and turn to coat; refrigerate for at least 2 hours.
  3. Cover and refrigerate remaining marinade.

In a small bowl, combine cornstarch and broth until smooth.

  1. Stir in reserved marinade; set aside.
  2. Drain and discard marinade from beef.

In a large nonstick skillet or wok coated with nonstick cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. 

  1. In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes.
  2. Add carrot and celery; stir-fry for 2-3 minutes. Add zucchini and snow peas; stir-fry for 1 minute.
  3. Add bean sprouts; cook 1 minute longer.
  4. Stir broth mixture and stir into vegetable mixture.
  5. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  6. Return beef to the pan; heat through.

Serve over rice or linguine if desired.

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