|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple five-ingredient recipe for Beef and Vegetable Stir-Fry is a perfect choice when you have some leftover roast beef on hand. All you need is some frozen mixed vegetables and some stir fry sauce and you'll have dinner on the table in less than 15 minutes.
There are many stir-fry sauces on the market; choose the one you like best. And you can use other vegetables in this recipe if you'd like; choose a combination of broccoli, carrots, and snap peas or any other type of vegetable. If you make a change, be sure to write it down so you can reproduce the recipe in the future.
- 1 tablespoon olive oil
- 1 (16 ounce) package frozen mixed vegetables
- 1 tablespoon water
- 1 cup stir-fry sauce
- 2 tsp. cornstarch
- 2 cups cubed cooked roast beef
Heat the olive oil in a heavy skillet over medium-high heat. Add the frozen vegetables and the water. Stir, cover the skillet, and cook for 2 to 3 minutes, shaking the pan once during cooking time, until the vegetables are thawed.
Mix the stir-fry sauce and the cornstarch in a small bowl. Add this mixture to the skillet and stir to combine.
Add beef and stir again. Cover the skillet and cook over low heat for 5 to 8 minutes, stirring occasionally, until the vegetables are crisp-tender and the beef is hot. Serve with cooked rice or egg noodles.