Sirloin and Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sirloin or flank steak will work-just slice thinly and cook briefly so it stays tender. Cooking Light, DECEMBER 2007 salt, five-spice powder, freshly ground black pepper, sirloin steak cornstarch, sugar, crushed red pepper, beef broth, low-sodium soy sauce, canola oil, carrots, broccoli florets, snow peas, rice cvt Ingredients:
1/2 teaspoon salt |
1 g (1/2 teaspoon) five-spice powder |
1/4 teaspoon freshly ground black pepper |
12 ounces sirloin steak, cooked per recipe, net from 1 pound raw, trimmed and thinly sliced |
2 teaspoons cornstarch |
1/2 teaspoon sugar |
1/4 teaspoon crushed red pepper |
3/4 cup (fat-free, less-sodium) beef broth |
2 tablespoons (low-sodium) soy sauce |
2 teaspoons canola oil |
1 cup (1/4-inch-thick) sliced carrot, diagonally cut |
1 cup broccoli florets |
1 1/2 cups snow peas, trimmed |
3 cups (hot) cooked rice |
Directions:
1. Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.
2. Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry 1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.
3. CALORIES 323 (30% from fat); FAT 10.8g (sat 3.3g,mono 4.5g,poly 1.3g); PROTEIN 24.4g; CHOLESTEROL 55mg; CALCIUM 40mg; SODIUM 728mg; FIBER 2.4g; IRON 4.7mg; CARBOHYDRATE 30.1g
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