Dinner

Beef Stirfry with mixed vegetables is for Dinner.

Beef Stirfry with mixed vegetables takes 15 minutes to prepare.

Beef Stirfry with mixed vegetables takes 15 minutes to cook.

Beef Stirfry with mixed vegetables makes 4 servings.

The ingredients for Beef Stirfry with mixed vegetables are:

Half lb of beef your choice
1 large - Medium Zuchini
3 Medium-large yellow squash
1 bell pepper
1 leek
Seseme Oil (4 tbsp)
1 medium/large onion
Soy Sauce (to taste and optional)
Garlic 2 cloves or 2 teaspoons of the ready to use garlic(or to taste)

Here is how you make Beef Stirfry with mixed vegetables:

Prepare vegetables, dicing or chopping to your personal size.Heat large pan/wok til its hot. I put it on High.Add a couple teaspoons of the Seseme oil - let it heat. Throw in vegetables/garlic, you may do them in batches if you have a smaller pan. Cook 6-7 minutes until crisp tender.While vege's are cooking, slice the beef into small strips.When vegetable are almost done, dump them into a large bowl and set aside for a moment.Put pan back on heat, about 1 tbsp of seseme oil and stir fry beef. You can add a bit of soy sauce as well.Beef should cook within 2-3 minutes. Add vegetables back to pan and mix well. Top off the food with a tiny bit of the seseme oil (or not.) Sprinkle with seseme seeds and a bit of soy sauce and bon appetite!If you want rice with the meal, 2 cups of water to 1 cup of rice in a saucepan. Add the water, heat on high while chopping vegetable. When water is about to boil. put 1 cup of rice in the water. Let it return to a almost boil, then turn heat way down to medium/low and cover. If it boils over on the water turn heat down further. DONT STIR! Let it cook. If started at the same time as you start chopping the vegetable the rice will be done first. It normally takes about 20 minutes to cook. When its almost done taste it, make sure the rice is to your texture prefernce. Voila. Number of Servings: 4Recipe submitted by SparkPeople user TAMI_E.

The nutritional information for Beef Stirfry with mixed vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 248.1

• Total Fat: 16.4 g
• Cholesterol: 32.3 mg
• Sodium: 41.7 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 2.1 g
• Protein: 14.2 g