Beef And Vegetables

Serves: 6
Total Calories: 425


1 1/2 pounds beef sirloin steaks sliced 1/4 -inch thick, 2 inches long
1/4 cup soy sauce
2 tablespoons lemon juice fresh
1/4 cup sherry
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons brown sugar
dash black pepper
4 tablespoons peanut oil for frying
2 green bell peppers medium green bell peppers, sliced or 1 each re
1 zucchini squash, quartered and sliced
1 summer squash quartered and sliced
2 celery ribs, thinly sliced
1/2 pound mushrooms fresh, sliced
1 tablespoon cornstarch
1/4 cup beef broth
6 scallion trimmed and cut in 1-inch slices


Prepare beef and marinate in soy sauce mixed with lemon juice, sherry, onion and garlic powders, brown sugar and a dash of pepper. Beef should marinate about 2 hour, turning frequently. Drain and reserve marinade. In wok or large skillet, heat almost to smoking 3 tablespoons peanut oil and cook meat, tossing for 2 or 3 minutes. Remove, place in bowl. Add 1 tablespoon peanut oil to wok, if needed, and add peppers. Sauté for 1 or 2 minutes. Remove and place with meat. Add zucchini and yellow squash to pan and cook for 2 to 3 minutes, tossing remove. Add celery and mushrooms and toss for 2 or 3 minutes remove. Mix cornstarch with beef broth, then add the reserved marinade. Put into wok or skillet and while stirring, cook until mixture thickens. Return all other cooked ingredients and toss in sauce for 1 or 2 minutes. Add scallions and give final toss.

Nutritional Facts:

Serves: 6
Total Calories: 425
Calories from Fat: 227

This Beef And Vegetables recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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