Ginger, Beef, and Green Bean Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light Ingredients:
3 tablespoons low sodium soy sauce |
4 teaspoons cornstarch |
1 tablespoon hoisin sauce |
2 -3 teaspoons chili-garlic sauce (such as lee kum kee) |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
2 teaspoons dark sesame oil, divided |
1/4 cup finely chopped green onion |
2 tablespoons minced peeled fresh ginger |
3 garlic cloves, minced |
1 lb boneless sirloin steak, cut into 1/4-inch strips |
5 cups cut green beans (2-inch, about 1 1/4 pounds) |
1 cup red bell pepper, strips |
3/4 cup slice green onion top (2-inch) |
2 cups hot cooked white rice |
Directions:
1. Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
3. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.
4. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
5. Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat.
6. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.
7. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil.
8. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.
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