Sweet Asian Beef Stir-Fry

Sweet Asian Beef Stir-Fry

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From: Diabetic Living Magazine

This Asian-inspired beef stir-fry recipe is loaded with crisp-tender vegetables and served over spaghetti with a sweet orange-teriyaki sauce. If you don't have spaghetti noodles in your pantry, substitute soba noodles, rice or quinoa.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons low-sugar orange marmalade
  • 2 tablespoons light teriyaki sauce
  • 2 tablespoons water
  • 1 tablespoon grated fresh ginger
  • ¼ to ½ teaspoon crushed red pepper
  • 3 ounces dried multigrain spaghetti or soba (buckwheat) noodles
  • Nonstick cooking spray
  • 2 cups small broccoli florets
  • ½ of a small red onion, cut into thin wedges
  • 1 cup packaged julienned carrots, or 2 carrots, cut into thin bite-size strips
  • 2 teaspoons canola oil
  • 12 ounces boneless beef top sirloin steak, cut into thin bite-size strips (see Tip)
  • 3 cups shredded napa cabbage


  • Prep

  • Ready In

  1. In a small bowl, combine marmalade, teriyaki sauce, the water, ginger and crushed red pepper; set aside. Cook spaghetti according to package directions.
  2. Meanwhile, coat a large nonstick skillet or wok with cooking spray. Preheat over medium-high heat. Add broccoli and red onion to hot skillet. Cover and cook for 3 minutes, stirring occasionally. Add carrots; cover and cook for 3 to 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
  3. Add oil to the same skillet. Add beef strips. Cook and stir over medium-high heat for 3 to 5 minutes or until slightly pink in center. Return vegetables to skillet along with sauce and cabbage. Cook and stir for 1 to 2 minutes or until heated through and cabbage is just wilted.
  4. Serve immediately over the hot cooked spaghetti.
  • Tip: For easier slicing, partially freeze the steak before cutting it.

Nutrition information

  • Serving size: 1 cup beef stir-fry and ½ cup cooked spaghetti
  • Per serving: 279 calories; 6 g fat(2 g sat); 5 g fiber; 30 g carbohydrates; 25 g protein; 94 mcg folate; 36 mg cholesterol; 8 g sugars; 5,585 IU vitamin A; 59 mg vitamin C; 109 mg calcium; 3 mg iron; 259 mg sodium; 708 mg potassium
  • Nutrition Bonus: Vitamin A (112% daily value), Vitamin C (98% dv), Folate (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 vegetable, 1 starch

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