Lean beef and crispy spring vegetables stir-fry together for a full-flavored, low-fat, low-calorie dinner you can toss together in 30 minutes.
Recipe from Diabetic Living
8 ounces beef top round steak
1/2 cup reduced-sodium beef broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
Nonstick cooking spray
12 ounces fresh asparagus, trimmed and cut into 1-inch-long pieces
1 1/2 cups sliced fresh mushrooms
1 cup small broccoli florets
4 green onions, bias-sliced into 1-inch pieces
2 teaspoons cooking oil
2 cups hot cooked brown rice
Trim fat from steak. Thinly slice steak across the grain;* cut into bite-size strips. Set aside. For sauce, in a small bowl stir together beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
Lightly coat an unheated wok or large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus, mushrooms, broccoli, and green onions to hot wok or skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok or skillet.
Return cooked vegetables to wok or skillet. Stir vegetables and meat together to coat with sauce. Cook and stir about 2 minutes more or until heated through. Serve with hot cooked rice. Makes 4 servings.
Partially freeze steak for easier slicing.
Per Serving: cal. (kcal) 250, Fat, total (g) 6, chol. (mg) 32, sat. fat (g) 1, carb. (g) 31, fiber (g) 4, pro. (g) 20, sodium (mg) 528, Vegetables () 2, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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