Beef and Spring Vegetable Stir-Fry

Beef and Spring Vegetable Stir-Fry

1 Review
From: Diabetic Living Magazine

It's tempting to order take-out but not necessary when you can make this delicious stir-fry at home in just 40 minutes. Thinly sliced sirloin and mixed vegetables are cooked quickly in a hot skillet and then combined with a heavenly citrus-soy sauce. Served over brown rice, this is a dish your whole family will love!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup orange juice
  • 3 tablespoons sweet rice wine (mirin)
  • 2 tablespoons rice vinegar
  • 2 tablespoons red miso paste
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 1½ pounds boneless beef sirloin steak, trimmed and thinly sliced
  • 2 cups fresh snow pea pods
  • 1 cup sliced carrots
  • 1 cup red sweet pepper strips
  • 4 teaspoons minced fresh ginger
  • 6 cloves garlic, minced
  • 3 cups assorted fresh wild mushrooms, cut into bite-size pieces (see Tip)
  • 6 green onions, cut into 1-inch pieces
  • 1 teaspoon sesame seeds, toasted (see Tip)
  • 2 cups hot cooked brown rice


  • Prep

  • Ready In

  1. For sauce, in a small bowl combine the orange juice, rice wine, rice vinegar, miso paste, soy sauce and cornstarch.
  2. In a very large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat, half at a time and cook 2 to 3 minutes or until browned, stirring constantly. Remove from skillet.
  3. Add remaining 1 tablespoon oil to hot skillet. Add snow peas and carrots; cook and stir 3 minutes. Add the sweet pepper strips, minced ginger and garlic; cook and stir 1 minute. Add mushrooms and green onions; cook and stir 3 to 4 minutes more or just until vegetables are crisp-tender. Remove from skillet.
  4. Stir sauce and pour into skillet. Cook and stir until thickened and bubbly. Return cooked meat and vegetables to skillet, stirring to coat. Cook and stir 1 minute more. Top with sesame seeds and additional green onions. Serve with rice.
  • Tips: Choose assorted mushrooms from your local market. For example, try oyster, shiitake, cremini or morel mushrooms.
  • To toast sesame seeds, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven about 5 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 cup stir-fry and ⅓ cup rice
  • Per serving: 350 calories; 10 g fat(2 g sat); 4 g fiber; 33 g carbohydrates; 31 g protein; 65 mcg folate; 68 mg cholesterol; 10 g sugars; 4,598 IU vitamin A; 56 mg vitamin C; 71 mg calcium; 3 mg iron; 557 mg sodium; 818 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (92% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ vegetable, 1 fat, 1 starch, ½ other carbohydrate

Reviews 1

January 26, 2019
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By: Diane L Harper Sellers
I just made this tonight and we LOVED it. The only thing different I did was added a dash of soy. So good my husband wants it again!!
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