Beef and Snow Pea Stir-Fry (Serves 2)
Jun 28, 2007 7:35:31 GMT -8
Post by jjg on Jun 28, 2007 7:35:31 GMT -8
Beef and Snow Pea Stir-Fry (Serves 2)
½ pound beef flank steak, cut into strips
1 tablespoon low sodium soy sauce
2 teaspoons dark sesame oil, divided
½ teaspoon sugar
½ teaspoon cornstarch
1 clove garlic, pressed
½ tablespoon gingerroot, grated
½ small red bell pepper, seeded, de-ribbed and cut into strips
½ pound snow pea pods, julienne
In a bowl, combine soy sauce, half of the sesame oil, sugar and cornstarch; mix until well blended. Add beef and toss to coat. Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add the bell pepper and snow peas; stir-fry for 2 minutes. Add garlic and ginger, cooking for about 15 seconds. You don’t want it to burn. Remove the bell peppers and snow peas. Now add the beef and stir fry half the beef at a time, about 3 minutes each batch. Add vegetables back to skillet or wok and toss together to heat.
Nutrition per serving: 272 calories; 15 g fat; 24 g protein; 9 g carbohydrate; 2 g dietary fiber; 57 mg cholesterol; 371 mg sodium
Exchanges: 3 lean meat; 1 ½ vegetable; 1 fat
Serving suggestion: serve on a bed of spaghetti squash. Add a big green salad
½ pound beef flank steak, cut into strips
1 tablespoon low sodium soy sauce
2 teaspoons dark sesame oil, divided
½ teaspoon sugar
½ teaspoon cornstarch
1 clove garlic, pressed
½ tablespoon gingerroot, grated
½ small red bell pepper, seeded, de-ribbed and cut into strips
½ pound snow pea pods, julienne
In a bowl, combine soy sauce, half of the sesame oil, sugar and cornstarch; mix until well blended. Add beef and toss to coat. Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add the bell pepper and snow peas; stir-fry for 2 minutes. Add garlic and ginger, cooking for about 15 seconds. You don’t want it to burn. Remove the bell peppers and snow peas. Now add the beef and stir fry half the beef at a time, about 3 minutes each batch. Add vegetables back to skillet or wok and toss together to heat.
Nutrition per serving: 272 calories; 15 g fat; 24 g protein; 9 g carbohydrate; 2 g dietary fiber; 57 mg cholesterol; 371 mg sodium
Exchanges: 3 lean meat; 1 ½ vegetable; 1 fat
Serving suggestion: serve on a bed of spaghetti squash. Add a big green salad