Beef Stir Fry

Beef Stir Fry

This recipe is absolutely delish! I originally got this recipe from and I made my own changes to it. It will get anyone to eat their veggies. This recipe includes zucchini, squash, green pepper, red pepper, green onions, white onions, matchstick carrots and snow peas because they are my favorite. I mostly just eyeball how much of the vegetables I want in the stir fry. Just pick your favorite veggies (except for potatoes) and enjoy! The longer you marinade the steak=the better it’s going to taste.


1 lb top sirloin steak or strip steak, trimmed of fat and cubed
1/4 cup soy sauce
1/4 cup beef broth
2 tbsp lime juice (fresh is best)
1/2 tbsp SPLENDA® brown sugar blend (I sometimes splurge and use regular brown sugar)
1 tbsp grated ginger (or 1 tsp ground ginger)
1 tsp garlic
1/2 tsp red pepper flakes
1 tbsp cornstarch
1 medium green pepper, cut in cubes
1 medium red pepper, cut in cubes
1 zucchini, chopped
1 zucchini squash, chopped
1 green onion, chopped
1/4 cup matchstick carrots
1/2 cup snow peas
1/4 cup white onion, chopped
1 tbsp canola oil

Combine soy sauce, beef broth, lime juice, brown sugar substitute, ginger, and garlic. Pour over cubed steak in a medium glass bowl. Allow the steak to marinate at room temperature for 30 minutes.
Heat canola oil in a medium-sized skillet (or a wok is best if you own one) over medium heat. Place steak cubes in skillet (leaving marinade in bowl). Add onion, peppers and red pepper flakes. Cook steak, peppers and onions until well-cooked. Add zucchini, squash, carrots and snow peas. Meanwhile, add 1 tbsp cornstarch to the marinade and pour into skillet. Bring entire mixture to a boil, add green onions and then simmer for 5 minutes.
Serve over 2/3 cup of basmati rice or 3/4 cup of whole wheat pasta for each serving.
Serves 4

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