Veggie Beef Stir-Fry

1. Place beef strips in marinade of your choice and marinate overnight.

2. Remove beef strips from marinade, reserve marinade.

3. Slice/chop all veggies and place in a large bowl, mix thoroughly, add salt and pepper to taste.

4. Heat olive oil over high heat, quick brown beef strips, about 3 minutes; reduce heat to medium; add all of the bowl of veggies; stir fry to tender crisp, about 5 minutes, depending on how crisp you like your veggies.

5. Make a slurry of 1/4 cup of reserved marinade and cornstarch; add to veggies and beef; stir fry until thickened and heated through, about 5 minutes.

6. The remaining marinade may be used to thin the sauce if required.

7. Serve over hot brown rice or noodles.

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Nutrient	Quantity
Total fats	12.725 g
Protein	53.1306 g
Carbohydrates	27.5087 g
Energy	442.0206 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0839 g
Water	537.864 g
Aspartic acid	5.1028 g
Calcium, Ca	152.2684 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0317 g
Lutein + zeaxanthin	2583.465 g
Fiber, total dietary	6.2525 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	1152.92 g
Niacin	17.096 mg
Hydroxyproline	0.17 g
Vitamin A, RAE	95.97 g
Arginine	3.4234 g
Riboflavin	1.1367 mg
Tocopherol, beta	0.0049 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0295 g
Fatty acids, total saturated 20:1	0.0639 g
Glutamic acid	8.2335 g
Sodium, Na	291.012 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3078 g
Total lipid (fat)	12.725 g
Manganese, Mn	0.5353 mg
Fructose	3.372 g
Proline	2.0773 g
Fatty acids, total saturated 16:0	2.3965 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.9565 g
Sucrose	1.7684 g
Choline, total	187.734 mg
Fatty acids, total polyunsaturated 18:1 t	0.0363 g
Sugars, total	10.3552 g
Serine	2.1695 g
Fatty acids, total saturated 18:0	0.9429 g
Fatty acids, total saturated 20:4 undifferentiated	0.1337 g
Vitamin B-6	1.751 mg
Selenium, Se	58.8874 g
Ash	4.5651 g
Fatty acids, total saturated 18:1 undifferentiated	6.8034 g
Pantothenic acid	2.5088 mg
Phenylalanine	2.2113 g
Copper, Cu	0.3145 mg
Betaine	14.647 mg
Thiamin	1.3636 mg
Methionine	1.366 g
Iron, Fe	2.8676 mg
Carbohydrate, by difference	27.5087 g
Phosphorus, P	582.3144 mg
Folate, total	89.2567 g
Tocopherol, gamma	0.0374 mg
Alanine	2.9458 g
Cholesterol	142.8003 mg
Valine	2.622 g
Fatty acids, total saturated 18:2 undifferentiated	1.5633 g
Glycine	2.3446 g
Carotene, alpha	15.645 g
Glucose (dextrose)	4.5282 g
Fatty acids, total saturated 14:0	0.1006 g
Zinc, Zn	7.7838 mg
Isoleucine	2.4226 g
Fatty acids, total polyunsaturated	1.8149 g
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	4.203 g
Tocotrienol, alpha	0.0768 mg
Vitamin A, IU	1938.51 IU
Folate, DFE	89.2567 g
Tryptophan	0.6379 g
Vitamin C, total ascorbic acid	90.326 mg
Phytosterols	48.33 mg
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	3.4907 g
Fatty acids, total saturated 20:0	0.0186 g
Tyrosine	2.0072 g
Vitamin B-12	1.4507 g
Vitamin K (phylloquinone)	131.366 g
Fatty acids, total saturated	3.4858 g
Histidine	2.0539 g
Fatty acids, total monounsaturated	7.1807 g
Threonine	2.2896 g
Folate, food	89.2567 g
Fatty acids, total polyunsaturated 17:0	0.0214 g
Cryptoxanthin, beta	5.215 g
Vitamin E (alpha-tocopherol)	1.8203 mg
Fatty acids, total trans	0.0363 g
Fatty acids, total trans-monoenoic	0.0363 g
Magnesium, Mg	94.6968 mg
Lysine	4.5331 g
Potassium, K	1636.5152 mg
Cystine	0.5762 g
Fluoride, F	8.37 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 teaspoon	39.78	0	4.5
Marinade	0.25 cup	0	0	0
Celery	2 stalks	20.48	3.8016	0.2176
Cornstarch	2 teaspoons	20.32	4.8677	0.0027
Pepper	0.5 cup	14.9	3.4568	0.1267
jalapeno pepper	1	0	0	0
salt pepper	0	0	0	0
red onion	1 cup	64	14.944	0.16
fennel bulb	0.5	0	0	0
steak	0.5 lb	278.8006	0	7.684
watercress	1 cup	3.74	0.4386	0.034
suey choy	1.5 cups	0	0	0
beef marinade	0.5 cup	0	0	0
baby bok choy	1.5 1/2	0	0	0