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Beef and Vegetable Skillet Stir-Fry
Beef and Vegetable Skillet Stir-Fry

Beef and Vegetable Skillet Stir-Fry

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Cook Minutes 30 Min
Prep : 20 Min Cook: 10 Min
Thin slices of boneless beef sirloin steak cook up quickly in this tasty Asian-inspired stir-fry made with fresh green and red peppers.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. corn starch
1 cup 25%-less-sodium beef broth
1/2 cup Kraft Asian Sesame Dressing
2 Tbsp. oil, divided
1 lb. (450 g) boneless beef sirloin steak, thinly sliced
1 each green and red pepper, cut into thin strips
2 cloves garlic, minced
1 can (15 oz./425 g) baby corn, drained
1 can (227 mL) sliced water chestnuts, drained
1 tsp. sesame seed
4 cups hot cooked long-grain white rice
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Step 1
Whisk corn starch, broth and dressing until blended. Heat 1 Tbsp. oil in large skillet on medium heat. Add meat; stir-fry 5 to 8 min. or until done. Remove from skillet; cover to keep warm.
Step 2
Add remaining oil to skillet. Add peppers and garlic; stir-fry 3 to 5 min. or until peppers are crisp-tender. Add corn and water chestnuts; stir-fry 5 to 7 min. or until heated through. Add meat and broth mixture; stir-fry 5 min. or until heated through.
Step 3
Serve with rice.
Kraft Kitchen Tips!
Beef Cuts to Stir-Fry
The best cuts of beef to use when stir-frying are sirloin steaks, top sirloin steaks, boneless top loin steaks, tenderloin steaks and rib-eye steaks.
How to Slice Raw Meat for Stir-frying or Sautéing
Meats used for stir-frying or sautéing should be sliced thinly across the grain so the meat fibers are short, resulting in more tender cooked meat. For easier slicing, freeze the meat for about 30 min. before slicing. Before slicing the meat, place the meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. Or if you have an electric knife, you can use that to quickly slice the meat. When cooking the meat, be careful to not overcook it. These thin meat strips will cook in just a few minutes.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 2.5 g
13 %
Cholesterol 40 mg
Sodium 500 mg
21 %
Carbohydrate 56 g
Fibre 4 g
Sugars 9 g
Protein 23 g
Vitamin A
10 %
Vitamin C
80 %
2 %
25 %
6 servings, 1/6 recipe (213 g) each
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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