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Steak and Vegetables Stir-Fry

Soy sauce flavors this colorful combo of garden-fresh veggies and tender sirloin for a quick and delicious dinner recipe.

Dinner recipes: Steak and Vegetables Stir-Fry

Served over rice, this quick-fix stir-fry is a hearty meal-in-one.


1 tablespoon cornstarch

1 teaspoon reduced-sodium beef bouillon granules

1 cup water

¼ cup reduced-sodium soy sauce

10 ounces boneless beef sirloin steak

1 medium green pepper, julienned

1 medium onion, halved and sliced

1 garlic clove, minced

2 teaspoons canola oil

2 medium tomatoes, cut into eighths

1 can (8 ounces) sliced water chestnuts, drained

1/8 teaspoon pepper

4 cups hot cooked rice


1. In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside.

2. Cut steak thinly across the grain, then cut slices in half; set aside.

3. In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4–6 minutes.

4. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper.

5. Serve over rice.

Serves 4

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