Asian

Michelle Bridges Hoisin beef stir fry with spring vegetables is for Dinner.

Michelle Bridges Hoisin beef stir fry with spring vegetables takes 10 minutes to prepare.

Michelle Bridges Hoisin beef stir fry with spring vegetables takes 10 minutes to cook.

Michelle Bridges Hoisin beef stir fry with spring vegetables makes 2 servings.

The ingredients for Michelle Bridges Hoisin beef stir fry with spring vegetables are:

Olive Oil Wedgetail grove, 1 tbsp
extra trim beef rump steak, 320 gram(s)
Asparagus, fresh, 3 spear, medium (5-1/4" to 7" long)
Yellow Squash, .5 cup
Broccoli, fresh, 1.5 cup, chopped
Snow Peas, fresh, 1 cup
Garlic, 2 clove
Ginger, ground, 1 tbsp
Soy Sauce, Select, Salt Reduced 20ml, 1 serving
Hoisin Sauce, 1 tbsp

Here is how you make Michelle Bridges Hoisin beef stir fry with spring vegetables:

Heat half the oil in a non-stick wok over high heat.Stir-fry the beef in 2 batches for 1 minute or until browned. Transfer to a plate.Heat the remaining oil in the wok.Stir-fry asparagus, squash and broccolini stems for 2 minutes.Add the snow peas and remaining broccolini stir-fry for 2 minutes or just until tender.Return the beef to the wok with the garlic, ginger and sauces.Stir-fry for 1 minute or until combined and heated through.Number of Servings: 2Recipe submitted by SparkPeople user GRIGO78.

The nutritional information for Michelle Bridges Hoisin beef stir fry with spring vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 332.4

• Total Fat: 14.2 g
• Cholesterol: 0.2 mg
• Sodium: 642.3 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 4.4 g
• Protein: 39.0 g

Michelle Bridges Hoisin beef stir fry with spring vegetables is Asian cuisine.

The dietary needs meet for Michelle Bridges Hoisin beef stir fry with spring vegetables is Low Carb