Beef & Vegetable Stir-Fry the Editors of Publications International, Ltd.
Makes 4 servings
|1/2||pound beef flank steak|
|1/2||cup fat-free reduced-sodium beef broth|
|3||tablespoons reduced-sodium soy sauce|
|1/2||teaspoon garlic powder|
|1/2||teaspoon ground ginger|
|1/2||teaspoon dark sesame oil|
|1/4||teaspoon black pepper|
|1||teaspoon vegetable oil|
|2||green bell peppers, thinly sliced|
|1||tomato, cut into wedges|
|8||green onions, cut into 1-inch pieces|
|4||cups hot cooked white rice|
- Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices. Combine beef broth, soy sauce, cornstarch, sugar, garlic powder, ginger, sesame oil, salt and black pepper in medium bowl.
- Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add beef; stir-fry 3 minutes or until beef is browned. Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender.
- Stir beef broth mixture; add to wok. Cook and stir 3 minutes or until sauce boils and thickens.
- Serve beef mixture over hot cooked white rice.
|Serving Size:||1 cup stir-fry mixtue with 1 cup cooked rice|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||21 %|
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