Beef & Veggie Stir-Fry

Placing the beef in the freezer for 20 minutes before slicing makes it easier to cut the meat into thin strips.

Beef & Veggie Stir-Fry
Servings: 4 Prep 15 mins Total Time 35 mins


  • 8 ounces boneless beef top sirloin
  • 1/2 cup beef broth
  • 1/2 cup orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 onion, halved and sliced
  • 1 bell pepper, sliced
  • 2 cups broccoli florets
  • 4 ounces snow peas, trimmed
  • 3 cups cooked rice, for serving

Make It

1. Slice the beef into thin strips; set aside. Whisk the broth, orange juice, soy sauce, garlic, ginger and cornstarch in a large bowl. Add the beef and toss to coat; refrigerate 20 minutes.

2. Heat the oil in large skillet over high heat. Add the onion, pepper and broccoli and a splash of the marinade from the beef and saute, stirring often, until the vegetables are just tender, 3 to 4 minutes.

3. Using tongs or a slotted spoon, add the beef to the skillet along with the snow peas and cook 1 minute. Pour in the remaining marinade and saute, stirring occasionally, until the beef is cooked through and the sauce thickens and coats the beef and vegetables, 2 to 3 more minutes. Serve over rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 341, Fat, total (g): 6, sat. fat (g): 1, carb. (g): 50, fiber (g): 3, sugar (g): 8, pro. (g): 20, sodium (mg): 705, calcium (mg): 74, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.