Szechwan Beef Stir-Fry
Take your taste buds on a trip around the world with this low-fat beef stir-fry packed with vegetables.
Recipe from Better Homes and Gardens
12 ounces boneless beef top round steak or sirloin steak
3 tablespoons dry sherry or orange juice
3 tablespoons soy sauce
2 tablespoons water
2 tablespoons bottled hoisin sauce
1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons cornstarch
1 teaspoon sugar
2 cloves garlic, minced
1/4 - 1/2 teaspoon crushed red pepper (optional)
1 tablespoon cooking oil
1 cup thinly bias-sliced carrot
1 14 ounce can whole baby corn, drained
1 red sweet pepper, cut into 1-inch pieces
2 cups hot cooked rice
Thinly sliced green onions (optional)
For easier slicing, partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside.
For sauce, in a small bowl stir together sherry, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and crushed red pepper (if using); set aside.
Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok.
Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. If desired, sprinkle with sliced green onions.
Makes 4 servings
Per Serving: cal. (kcal) 317, Fat, total (g) 7, chol. (mg) 48, sat. fat (g) 1, carb. (g) 35, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 6, pro. (g) 24, vit. A (IU) 4130, vit. C (mg) 50, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 859, Potassium (mg) 485, calcium (mg) 40, iron (mg) 3, Vegetables () 1, Starch () 2, Very Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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