Beef and Vegetable Stir-Fry

This recipe uses a minimal amount of vegetable oil, so you won't have to worry about heartburn that's triggered by regular frying. The recipe is also adaptable, allowing you to add more vegetables, or substitute those listed here for a few of your own favorites.


  • Nonstick cooking spray
  • 2 teaspoons vegetable oil, divided
  • 3 tablespoons reduced-sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 lb boneless, beef sirloin steak, cut across grain into 1/8" strips
  • 1/2 cup diagonally sliced celery
  • 1 cup diagonally sliced carrots
  • 3 cups small broccoli florets
  • 1 1/2 cups long-grain white rice, cooked according to directions


  • In a mixing bowl combine soy sauce, water, brown sugar, and cornstarch. Set aside.
  • Spray a large skillet with nonstick vegetable spray and then add 2 teaspoons vegetable oil, heating over a medium heat.
  • When skillet is hot, add the beef strips, and stir-fry for 3 to 4 minutes, or until the beef is thoroughly cooked.
  • Remove beef strips from skillet and set aside.
  • Add celery, carrots, and broccoli florets to skillet and stir-fry for 4 to 5 minutes.
  • Add approximately 1 tablespoon of water, cover skillet, and cook vegetables until they are tender.
  • Add soy sauce and water mixture to skillet
  • Stir constantly until sauce thickens.
  • Add beef strips back to the skillet.
  • Simmer until heated through.
  • Serve over rice.