Dinner

Chicken and Beef Veggie Stir-Fry is for Dinner.

Chicken and Beef Veggie Stir-Fry takes 15 minutes to prepare.

Chicken and Beef Veggie Stir-Fry takes 15 minutes to cook.

Chicken and Beef Veggie Stir-Fry makes 6 servings.

The ingredients for Chicken and Beef Veggie Stir-Fry are:

1 lb Chicken Breast, thinly sliced
10 oz Beef chuck, arm pot roast
1/2 Head of Cabbage, fresh, thinly sliced.
2 medium Carrots, raw, sliced
1 cup Onions, raw, chopped
6 tbsp Sesame Oil
4 tbsp Soy Sauce - Low Sodium Organic (San-J)
2 oz Water
2 cup Green Bell Peppers, sliced in thin strips
2 Tbd Corn Starch
3 cloves Garlic minced
1 Tbs Ginger Root, minced

Here is how you make Chicken and Beef Veggie Stir-Fry:

In small bowl combine soy sauce, water, corn starch, garlic & ginger. Whisk together and pour over chicken and beef into a larger bowl. Set bowl aside for 15 minutes while prepping veggies.In a large skillet or Wok, add 2 tablespoons of sesame sauce and heat on medium high. Pour the remaining sauce back into a small bowl and set aside.Add meat and sauce, cook 3-5 minutes until not quite cooked through. Remove meat from pan and set aside. Add remaining sesame sauce to pan and reheat. Add veggies and cook 3-5 minutes. Veggies should be crisp internally. Add the meat back to the pan along with remaining sauce. Mix all ingredients throughly and cook for 1 minute longer. Serve.Serving Size: Makes 7 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user TARASBUTTERDISH.

The nutritional information for Chicken and Beef Veggie Stir-Fry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 349.3

• Total Fat: 23.2 g
• Cholesterol: 34.8 mg
• Sodium: 535.4 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 4.0 g
• Protein: 19.7 g

Chicken and Beef Veggie Stir-Fry is Asian cuisine.