Recipe Summary

Prep time: 20 mins
Cook time: 10 mins
Yield: 6 servings

Ratings & Reviews

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Rated by 6 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat

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Stir-Fried Beef with Fall Vegetables
This recipe serves: 
1 tablespoon lite soy sauce
2 teaspoons grated fresh ginger
3 cloves garlic, minced
1/2 teaspoon red chili paste
3 tablespoons dry sherry, or water
1 pound beef flank steak, sliced across the grain into 2" pieces
3 carrots, peeled and cut into 2-inch sticks
3 parsnips, peeled and cut into 2-inch sticks
2 teaspoons peanut oil
6 cups spinach, washed, stems removed
6 cups cooked white or brown rice

Cooking Instructions
1. Combine the soy sauce, ginger, garlic, chili paste and sherry and pour over the meat. Marinate for at least 10 minutes or overnight in the refrigerator.

2. Bring a large pot of water to a boil. Toss in the carrots and parsnips and cook for about 2 minutes and quickly remove with a slotted spoon. Drain and refresh with cold water. Set aside.

3. Remove the beef from the marinade, reserving the marinade.

4. Heat a wok over high heat and add the peanut oil. Stir-fry the beef until it is just browned, about 2 minutes. Add the carrots and parsnips to the pan and toss quickly in the hot pan.

5. Add the remaining marinade and simmer for 1 minute.

6. Add the spinach and cook until it is just barely wilted, about 30 seconds.

7. Meanwhile, heat the rice in the microwave (if necessary). Arrange a ring of rice on the center of each plate and serve the stir-fry in the middle of the rice.

Serving Size: 4 ounces of beef with vegetables and rice

Nutritional Information
Number of Servings: 6
Per Serving
Calories 425 Carbohydrate 53 g
Fat 8 g Fiber 6 g
Protein 32 g Saturated Fat 3 g
Sodium 230 mg    


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