Ginger Beef Stir Fry
- Number of Servings: 4
Ingredients
1 lb boneless beef top round steak, trimmed of fat1/2 cup lower sodium beef broth3 Tbsp. lower-sodium soy sauce2 to 3 tsp grated fresh ginger2 1/2 tsp cornstarchnonstick cooking spray1 1/2 cups sliced fresh mushrooms1 medium carrot, thinly bias-sliced3 cups small broccoli florets1 small red sweet pepper, cut into 1/4-inch strips1 Tbsp. olive oil2 green onions, bias sliced into 2-inch lengths2 cups hot cooked rice (i used basmati)
1. Thinly slice meat across grain into bite-size strips. For sauce: In a small bowl, combine broth, soy sauce, ginger and cornstarch; set aside.
2. Lightly coat wok or large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms and carrot; cook and stir for 2 minutes. Add broccoli and sweet pepper; cook and stir about 2 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
3. Carefully add oil to wok. Add meat; cook and stir for 2-3 minutes or until slightly pink in center. Push meat from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
4. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve meat mixture over hot cooked rice.
Serves 4 (1/2 cup rice, 4 oz meat, 1/4 of veggies).
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
2. Lightly coat wok or large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms and carrot; cook and stir for 2 minutes. Add broccoli and sweet pepper; cook and stir about 2 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
3. Carefully add oil to wok. Add meat; cook and stir for 2-3 minutes or until slightly pink in center. Push meat from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
4. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve meat mixture over hot cooked rice.
Serves 4 (1/2 cup rice, 4 oz meat, 1/4 of veggies).
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 8.4 g
- Cholesterol: 64.6 mg
- Sodium: 864.9 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 3.7 g
- Protein: 32.4 g
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