Beef / Pork

Leftover Beef and Veggie Sautee is for Dinner.

Leftover Beef and Veggie Sautee takes 5 minutes to prepare.

Leftover Beef and Veggie Sautee takes 15 minutes to cook.

Leftover Beef and Veggie Sautee makes 3 servings.

The ingredients for Leftover Beef and Veggie Sautee are:

6 oz. Leftover Roast Beef
4 Cups Bean sprouts, rinsed
2 Cups Shredded Cabbage (Coleslaw Mix)
1 Cup PC Summer Blend Vegetables
1/2 Cup Scallions, chopped
1/2 Cup Beef Broth
1 Cup Mott's Garden Cocktail
1 Tbsp Sauce Soya

Here is how you make Leftover Beef and Veggie Sautee:

Heat a large sautee pan on medium heat and add the beef and beef broth. Let cook for 1 to 2 minutes.Add the frozen vegetables and let cook for another 2 minutes.Add the rest of the vegetables and the garden cocktail and simmer until tender, approx. 8 to 10 minutes.If desired, you can thicken the broth using 1 Tbsp corn starch mixed with a little beef broth and stirred into pan when cooking is almost complete.Yield: 3 two-cup servings (approx.)Number of Servings: 3Recipe submitted by SparkPeople user 4ME4MYKIDS.

The nutritional information for Leftover Beef and Veggie Sautee is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 191.9

• Total Fat: 5.3 g
• Cholesterol: 36.8 mg
• Sodium: 925.0 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 5.1 g
• Protein: 18.9 g