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    You are in: Home / Recipes / Vegetable-Beef Stir Fry Recipe
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    Vegetable-Beef Stir Fry

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 16, 2012

      I made this for the I Recommend Cooking Game. We thought this was a good recipe. I made it with broccoli, carrots and onions but for me 2 cups of julienned carrots is too much. Next time I will add more soy sauce as I couldn't really taste it in the dish.

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    • on March 26, 2008

      We really loved this but had to make a few changes to suit our tastes but the DH is all for making it again. We doubled the meat (budget rump beaten out and thinly sliced - we're carnivours) and the sauce but used about 6 cups of vegetables (brocolli, carrot, cauliflower, snowpeas, beansprouts and baby corn). Only used 1 tomatoe which was deseeded and chopped (would use 2 next time) and added the tomatoe at the beginning with the other vegetables. In realty had enough to serve 6 (left overs will freeze and see how they go with DH on shift when reheated - could become a OAMC recipe). Thank you ratherbeswimmin' for a keeper. Made as a Recipenap fir Recipe Swap #14 - March 2008.

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    Nutritional Facts for Vegetable-Beef Stir Fry

    Serving Size: 1 (382 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.1
     
    Calories from Fat 67
    28%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.8 g
    9%
    Cholesterol 51.0 mg
    17%
    Sodium 541.3 mg
    22%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 3.7 g
    15%
    Sugars 5.9 g
    23%
    Protein 23.3 g
    46%

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