Beef Stir-fry with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients: 8 oz. Beef flank steak, 1” slices, thinly sliced against the grain 1 tbs. Extra Virgin Olive Oil 1 clove Fresh Garlic, finely chopped ½ tsp. Fresh Ginger Root, finely grated/chopped 1 c. Sweet Onion, chopped 1 c. Celery, chopped 2 c. Napa Cabbage, chopped ½ c. Carrots, chopped (I prefer baby carrots) ½ c. Green Bell Pepper, chopped 4 oz. Portabella Mushrooms, chopped ½ c. Fresh Bean Sprouts ¼ c. Chicken Stock, low-sodium 1 c. Jasmine Rice, steamedSauce: 1 tbs. Yoshida’s sauce (or substitute with low-sodium soy sauce) 1 tbs. Oyster Sauce ¼ c. Water 2 tbs. Cornstarch
This recipe serves 2
To prepare:
Steam the Jasmine Rice until done.
Slice the beef flank steak into ¼” thick bite-size strips (remember to cut against the grain for tender bites!) Chop and/or grate the garlic and ginger root. Cut all the veggies into rough bite-size pieces. Keep the veggies separated, you’ll be adding them one at a time to the skillet.
Heat a large skillet on medium-low heat. Add the Extra Virgin Olive Oil. Add the Garlic and Ginger and sauté briefly. Add the Beef Flank Steak turn up the heat to medium. Cook for 2-3 minutes or until the beef browned. Take the beef from the skillet and set aside.
Add the Celery and Sweet Onion and allow them to cook 2-3 minutes.
Add the Napa Cabbage and carrots. Cook another 2-3 minutes.
Add the Green Bell Pepper, Portabella Mushrooms and Fresh Bean Sprouts. Cook 2-3 minutes.
Add the beef back into the skillet and stir.
Add the chicken stock and turn the heat down to low.
Cover the pan with a lid and let it simmer for 4-5 minutes.
While the beef and veggies are simmering, prepare the sauce:
Mix together the Water, Oyster Sauce, Yoshida’s Sauce and Cornstarch until thoroughly blended.
Push the beef and veggies to the sides of the pan creating a “well” in the middle.
Turn the heat back up to medium and add the sauce. As the sauce thickens, stir in the beef and veggies to coat.
(Tip: If the sauce thickens too quickly, turn down the heat a little and whisk-in some chicken stock to thin it a little)
Finally, stir in the Jasmine Rice to heat through and serve!
Number of Servings: 2
Recipe submitted by SparkPeople user MSLAFFSALOT.
To prepare:
Steam the Jasmine Rice until done.
Slice the beef flank steak into ¼” thick bite-size strips (remember to cut against the grain for tender bites!) Chop and/or grate the garlic and ginger root. Cut all the veggies into rough bite-size pieces. Keep the veggies separated, you’ll be adding them one at a time to the skillet.
Heat a large skillet on medium-low heat. Add the Extra Virgin Olive Oil. Add the Garlic and Ginger and sauté briefly. Add the Beef Flank Steak turn up the heat to medium. Cook for 2-3 minutes or until the beef browned. Take the beef from the skillet and set aside.
Add the Celery and Sweet Onion and allow them to cook 2-3 minutes.
Add the Napa Cabbage and carrots. Cook another 2-3 minutes.
Add the Green Bell Pepper, Portabella Mushrooms and Fresh Bean Sprouts. Cook 2-3 minutes.
Add the beef back into the skillet and stir.
Add the chicken stock and turn the heat down to low.
Cover the pan with a lid and let it simmer for 4-5 minutes.
While the beef and veggies are simmering, prepare the sauce:
Mix together the Water, Oyster Sauce, Yoshida’s Sauce and Cornstarch until thoroughly blended.
Push the beef and veggies to the sides of the pan creating a “well” in the middle.
Turn the heat back up to medium and add the sauce. As the sauce thickens, stir in the beef and veggies to coat.
(Tip: If the sauce thickens too quickly, turn down the heat a little and whisk-in some chicken stock to thin it a little)
Finally, stir in the Jasmine Rice to heat through and serve!
Number of Servings: 2
Recipe submitted by SparkPeople user MSLAFFSALOT.
Nutritional Info Amount Per Serving
- Calories: 523.1
- Total Fat: 16.4 g
- Cholesterol: 40.6 mg
- Sodium: 484.7 mg
- Total Carbs: 62.2 g
- Dietary Fiber: 5.5 g
- Protein: 33.2 g
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