Asian Beef Stir-Fry - Eating for Life
- Number of Servings: 4
Ingredients
Directions
0.13 tsp Pepper, red or cayenne 4 stalk, medium (7-1/2" - 8" long) Celery, raw 3 cloves Garlic 1 large Onions, raw 6 cup Cabbage, napa 1 lb Beef, round steak 8 tbsp Kikkoman Lite Soy Sauce 4 cup Spaghetti Squash
Prepare spaghetti spaghetti squash and shred, set aside.
While the spaghetti squash is cooking, slice steak lengthwise into 2 inch strips. Cut crosswise into 1/8 inch thick slices.
Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.
Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside.
Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp-tender, approximately 2 more minutes.
Return steak to the skillet. Add cooked spaghetti squash and lite soy sauce; mix gently and heat thoroughly.
Divide into 4 portions, serve and enjoy.
While the spaghetti squash is cooking, slice steak lengthwise into 2 inch strips. Cut crosswise into 1/8 inch thick slices.
Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.
Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside.
Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp-tender, approximately 2 more minutes.
Return steak to the skillet. Add cooked spaghetti squash and lite soy sauce; mix gently and heat thoroughly.
Divide into 4 portions, serve and enjoy.
Nutritional Info Amount Per Serving
- Calories: 255.3
- Total Fat: 5.2 g
- Cholesterol: 64.6 mg
- Sodium: 1,291.2 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.6 g
- Protein: 31.6 g
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