Asian Beef Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
10oz ribeye steak, trimmed of all fat, sliced thinly4 tbsp bottled Korean BBQ sauce1/2 tsp dried red chili pepper flakes2 cloves garlic, crushed1 c bok choi, shredded1.5 c fresh broccoli florets1.5 c sliced red, orange and yellow bell pepper4 oz canned sliced water chestnut slices, drained and rinsed1/5 medium onion, cut in chunks1 bunch green (spring) onions, chopped (about 5-6 onions)3/4 cup sliced or julienned carrotPam sprayHot chili oil-- a few drops
Marinate meat in the bbq sauce for a couple of hours.
Prep the veggies.
Heat large wok or skillet to medium, spray generously with Pam and add a few drops of chili oil. Sautee the meat with garlic and chili flake in the hot pan, stirring frequently, for 2-3 minutes and remove from pan.
Add to the pan the bok choi, broccoli, carrot, onion (not the spring onion), and water chestnuts. Cook 3-5 min until crisp but warmed. Add remaining veg and cooked meat and sautee an additional 3-5 min until all is heated through. Serve hot over steamed rice.
Serves three generously.
Number of Servings: 3
Recipe submitted by SparkPeople user SHANATAV.
Prep the veggies.
Heat large wok or skillet to medium, spray generously with Pam and add a few drops of chili oil. Sautee the meat with garlic and chili flake in the hot pan, stirring frequently, for 2-3 minutes and remove from pan.
Add to the pan the bok choi, broccoli, carrot, onion (not the spring onion), and water chestnuts. Cook 3-5 min until crisp but warmed. Add remaining veg and cooked meat and sautee an additional 3-5 min until all is heated through. Serve hot over steamed rice.
Serves three generously.
Number of Servings: 3
Recipe submitted by SparkPeople user SHANATAV.
Nutritional Info Amount Per Serving
- Calories: 328.2
- Total Fat: 9.7 g
- Cholesterol: 72.2 mg
- Sodium: 574.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 5.6 g
- Protein: 32.8 g
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