Ginger Beef Stir-Fry (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When you crave steak butnot the high fat and calories that go with it, try this stir-fry. Lean beef and crispy spring vegetables make up a full-flavor dinner you can toss together in minutes. Ingredients:
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 teaspoon grated fresh ginger |
nonstick cooking spray |
1 1/2 lbs fresh asparagus spears, trimmed or 3 cups small broccoli florets |
1/2 cup sliced fresh mushrooms |
4 green onions, bias-sliced into 2-inch lengths |
1 tablespoon cooking oil |
2 cups hot cooked rice |
Directions:
1. Partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. If using asparagus, cut asparagus into 2-inch pieces. Set aside.
2. In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
3. Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
4. Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of work or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
5. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice.
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