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Beef and Vegetable Stir-Fry

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4 servings

Very good! Will make this again! Great and quick! (Those are just a few of the accolades this beef stir-fry has received from cooks like you.)

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What You Need

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Make It

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  • Cook rice as directed on package, omitting salt.
  • Meanwhile, mix soy sauce, dressing and ginger until blended; set aside. Toss meat with cornstarch; cook and stir in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until done. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are heated through.
  • Spoon over rice; top with nuts.

Special Equipment Needed


Substitute 4 tsp. flour for the 2 tsp. cornstarch.


Substitute 1-1/2 tsp. minced fresh gingerroot for the ground ginger.

Sweet-Heat Version

Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture before using as directed.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Save calories and fat compared to carryout with this quick-and-simple, low-calorie, Asian-inspired meal! As a bonus, the stir-fry vegetables are a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 440
Total fat 13g
Saturated fat 4g
Cholesterol 65mg
Sodium 840mg
Carbohydrate 47g
Dietary fiber 5g
Sugars 6g
Protein 31g
% Daily Value
Vitamin A 0 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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