Sirloin With Vegetables Rice Stir Fry Recipes

SIRLOIN STIR-FRY

For a tasty main dish that's ready in minutes, Kim Shea of Wethersfield, Connecticut jazzes up leftovers with colorful fresh peppers and convenient canned tomatoes. The slightly sweet combination looks appealing over rice.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Sirloin Stir-Fry image

Steps:

In a skillet or wok, stir-fry the onion, peppers and garlic in butter until vegetables are tender. Add the tomatoes, basil, sugar, garlic salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add steak; cover and simmer until heated through. Serve with rice.

Nutrition Facts : Calories 273 calories, Fat 11g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 168mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) Italian stewed tomatoes
2 to 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon garlic salt or 1/8 teaspoon garlic powder
1/4 teaspoon pepper
3/4 pound cooked beef sirloin or round steak, cut into thin strips
Hot cooked rice

STIR-FRIED STEAK AND VEGGIES

There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

Stir-Fried Steak and Veggies image

Steps:

In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

Ingredients

1 tablespoon cornstarch
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup cold water
1/4 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 large onion, chopped
1 cup sliced carrots
Hot cooked rice

SIRLOIN STEAK AND RICE STIR FRY

Stir up something scrumptious for your next meal! Our Sirloin Steak and Rice Stir Fry recipe is sure to please everyone around the table.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

Sirloin Steak and Rice Stir Fry image

Steps:

Heat oil in large skillet on medium-high heat. Add meat; stir-fry 5 min. or until evenly browned. Add beans, corn and onions; stir-fry 3 to 5 min. or until beans are crisp-tender.
Stir in dressing; cook 1 min.
Add rice and broth; stir. Bring to boil; cover. Remove from heat; let stand 5 min.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

Ingredients

1 Tbsp. oil
1 lb. boneless beef sirloin steak, cut into thin strips
2 cups cut fresh green beans (1 inch lengths)
1 can (12 oz.) corn, drained
4 green onions, sliced
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1-1/2 cups instant white rice, uncooked
1-1/2 cups fat-free reduced-sodium beef broth

ASIAN BEEF AND VEGETABLE STIR FRY

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Asian Beef and Vegetable Stir Fry image

Steps:

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
Beef. It's What's For Dinner

Ingredients

1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 to 1/4 teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)