Szechuan and bean sprouts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless beef eye of round steak1/4 cup chicken broth with 33% less sodium1 tablespoon of soy sauce1 tablespoon Szechuan sauce1/8 teaspoon crushed red pepper flakes4 plum(Roma) tomatoes, cut into eighths2 cup fresh bean sprouts(4oz)1 tablespoon chopped fresh cilantro
1. Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices(beef is easier to cut partially frozen, 30-60 minutes). In a medium bowl, mix broth, soy sauce, szechuan sauce and pepper flakes. Stir in beef. Let stand 10 minutes.
2.Drain beef; reserve marinade. Heat 12-inch nonstick skiller over medium-high heat. Add half of the beef to skillet; stir-fry 2 to 3 minutes or until brown. Remove beef from skillet. Repeat with remaining beef. Return all beef to skillet.
3. Add reserved marinade, the tomatoes and bean sprout to skillet; cook and stir about 1 minutes or until sprouts are no longer crisp. Sprinkle with cilantro.
Serving Size: -
Number of Servings: 4
Recipe submitted by SparkPeople user GUYLAINE6.
2.Drain beef; reserve marinade. Heat 12-inch nonstick skiller over medium-high heat. Add half of the beef to skillet; stir-fry 2 to 3 minutes or until brown. Remove beef from skillet. Repeat with remaining beef. Return all beef to skillet.
3. Add reserved marinade, the tomatoes and bean sprout to skillet; cook and stir about 1 minutes or until sprouts are no longer crisp. Sprinkle with cilantro.
Serving Size: -
Number of Servings: 4
Recipe submitted by SparkPeople user GUYLAINE6.
Nutritional Info Amount Per Serving
- Calories: 211.4
- Total Fat: 8.3 g
- Cholesterol: 64.7 mg
- Sodium: 506.0 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.4 g
- Protein: 28.2 g
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