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Cooking Light Sirloin and Vegetable Stir Fry

February 1, 2011


This is a recipe that I’ve made before. I now finally have a picture of it ūüėČ My boyfriend and I made this for dinner, since my dad is out of town and we had to feed my brother. I was really craving vegetables, and this just so totally hit the spot.

Cooking Light Sirloin and Vegetable Stir Fry
From Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking on page 176


  • 1/2¬† teaspoon¬† salt
  • 1/2¬† teaspoon¬† five-spice powder
  • 1/4¬† teaspoon¬† freshly ground black pepper
  • 1¬† (1-pound) sirloin steak, trimmed and thinly sliced
  • 2¬† teaspoons¬† cornstarch
  • 1/2¬† teaspoon¬† sugar
  • 1/4¬† teaspoon¬† crushed red pepper
  • 3/4¬† cup¬† fat-free, less-sodium beef broth
  • 2¬† tablespoons¬† low-sodium soy sauce
  • 2¬† teaspoons¬† canola oil
  • 1¬† cup¬† (1/4-inch-thick) diagonally cut slices carrot (We used baby carrots)
  • 1¬† cup¬† broccoli florets
  • 1 1/2¬† cups¬† snow peas, trimmed
  • 1 cup green pepper(We added this in)
  • 1 cup of edamame (we added this in)
  • 3¬† cups¬† hot cooked rice


  1. Combine the five-spice powder, salt, and ground black pepper in a bowl, making sure to stir awhile. Sprinkle the ingredients over the steak, coating evenly. In a second medium bowl, combine sugar, red pepper, and cornstarch. Whisk well, and then stir in the soy sauce and broth.
  2. In a large non-stick skillet (or wok), heat oil over medium-high heat. Add the carrots to the pan (we put in the edamame and peppers as well) and stir fry for two minutes. Once the two minutes is up, add the broccoli and steak and stir fry for one minute. Add the broth mixture and cook for one minute while constantly stirring. Then add the snow peas, for approximately 30 seconds. Serve with rice.

Yields: 4 servings of  1 1/2 cup mixture of beef, 3/4 cup of rice

This recipe is still one of my favourites. I hadn’t made it in a while, so it was nice to eat it! We put the peppers in at the wrong time (forgot to do it with snow peas) so they got really soggy. Otherwise it was tasty! We served this with Jasmine rice, our favourite. ūüôā I’m glad that I finally got a picture of this recipe! I love how nice and vibrant the food looks. ūüôā

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