Ginni
Registered
Ingredients
2/3 pound beef flank steak, sliced across the grain into 2" pieces
2 teaspoons lite soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon red chili paste
2 tablespoons dry sherry, or water
1/3 pound sugar snap or snow peas
12 baby carrots, cut into quarters
1 teaspoon peanut oil
1/3 cup low-sodium beef broth
2 teaspoons cornstarch
4 teaspoons water
6 cups cooked white or brown rice
Cooking Instructions
1. Combine the soy sauce, ginger, garlic, chili paste and sherry and pour over the meat. Marinate for at least 10 minutes and up to 1 hour.
2. Bring a medium pot of water to a boil. Toss in the carrots and par boil for about 2 minutes and quickly remove with a slotte spoon. Toss in the peas and par boil for 1 minute. Drain and refresh with cold water. Set aside.
3. Remove the beef from the marinade, drain and discard the marinade.
4. Heat a wok over high heat and add the peanut oil. Stir-fry the beef until just cooked, about 2 minutes. Add the peas and carrots to the pan and toss quickly in the hot pan.
5. Add the beef broth to the meat and vegetables and simmer for 3 minutes.
6. Mix the cornstarch with the water until smooth and add to the beef mixture and simmer for 3 minutes.
7. Cook until the sauce thickens, about 2 minutes
Serving Size 4 ounces of beef with vegetables and rice
Amount Per Serving: Calories 389 Total Fat 7 g Saturated Fat 2 g Protein 27 g Total Carbohydrate 42 g Dietary Fiber 2 g Sodium 282 mg Percent Calories from Fat 22% Percent Calories from Protein 52% Percent Calories from Carbohydrate 25%
2/3 pound beef flank steak, sliced across the grain into 2" pieces
2 teaspoons lite soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon red chili paste
2 tablespoons dry sherry, or water
1/3 pound sugar snap or snow peas
12 baby carrots, cut into quarters
1 teaspoon peanut oil
1/3 cup low-sodium beef broth
2 teaspoons cornstarch
4 teaspoons water
6 cups cooked white or brown rice
Cooking Instructions
1. Combine the soy sauce, ginger, garlic, chili paste and sherry and pour over the meat. Marinate for at least 10 minutes and up to 1 hour.
2. Bring a medium pot of water to a boil. Toss in the carrots and par boil for about 2 minutes and quickly remove with a slotte spoon. Toss in the peas and par boil for 1 minute. Drain and refresh with cold water. Set aside.
3. Remove the beef from the marinade, drain and discard the marinade.
4. Heat a wok over high heat and add the peanut oil. Stir-fry the beef until just cooked, about 2 minutes. Add the peas and carrots to the pan and toss quickly in the hot pan.
5. Add the beef broth to the meat and vegetables and simmer for 3 minutes.
6. Mix the cornstarch with the water until smooth and add to the beef mixture and simmer for 3 minutes.
7. Cook until the sauce thickens, about 2 minutes
Serving Size 4 ounces of beef with vegetables and rice
Amount Per Serving: Calories 389 Total Fat 7 g Saturated Fat 2 g Protein 27 g Total Carbohydrate 42 g Dietary Fiber 2 g Sodium 282 mg Percent Calories from Fat 22% Percent Calories from Protein 52% Percent Calories from Carbohydrate 25%
