Asian Beef Stirfry
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Asian Beef Stirfry calories by ingredient
Number of Servings: 3
Ingredients
-
10oz ribeye steak, trimmed of all fat, sliced thinly
4 tbsp bottled Korean BBQ sauce
1/2 tsp dried red chili pepper flakes
2 cloves garlic, crushed
1 c bok choi, shredded
1.5 c fresh broccoli florets
1.5 c sliced red, orange and yellow bell pepper
4 oz canned sliced water chestnut slices, drained and rinsed
1/5 medium onion, cut in chunks
1 bunch green (spring) onions, chopped (about 5-6 onions)
3/4 cup sliced or julienned carrot
Pam spray
Hot chili oil-- a few drops
Directions
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.