Stir Fry Vegetables and Beef
Looking to add more vegetables into a family-friendly meal? This recipe does the job. With a rainbow of colorful vegetables that are cooked until tender but not mushy, this stir-fry presents bright, crisp flavors that are wholesome and tasty. Use tofu or other meat substitutes for an appetizing vegetarian dish.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/4 of recipe
220
칼로리
14g
단백질
13g
탄수화물
13g
지방
3g
식이섬유
6g
당류
113mg
나트륨
포화지방 3 g · 콜레스테롤 37 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
ground ginger
1/2 teaspoon
garlic powder
1/8 teaspoon
low-sodium soy sauce
1 teaspoon
water
1/3 cup
carrots
1 cup · grated
fresh mushrooms
2 cups · sliced
broccoli
2 cups · chopped
red or yellow bell pepper
1 medium · sliced
onion, chopped
1 medium
vegetable oil
2 tablespoons · or cooking oil of choice
sliced beef chuck roast
8 ounces
조리법
- 1
Wash hands with soap and water.
- 2
Mix spices, soy sauce, and water; set aside.
- 3
Wash vegetables. Shred carrots and slice mushrooms. Chop broccoli, peppers, and onions.
- 4
Heat oil in large frying pan and add meat when oil is hot; stir until brown.
- 5
Push meat to the side and in the middle of the pan add carrots, onions, and peppers. Cook them for one minute.
- 6
Add mushrooms and broccoli. Cook until they are tender.
- 7
Add liquid mixture and cook until bubbly.
- 8
Reduce heat, cover pan, and cook for two more minutes.
- 9
Serve over whole wheat pasta or brown rice.
출처: USDA MyPlate Kitchen · Texas Cooperative Extension Expanded Nutrition Program The Texas A&M University System
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