Sesame beef stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean flank steak |
| 1 | teaspoon | Five-spice powder |
| 1 | tablespoon | Dark sesame oil |
| 1½ | tablespoon | Minced peeled fresh ginger |
| 3 | Garlic cloves | |
| 2 | cups | Red bell pepper strips |
| 2 | cups | Yellow bell pepper strips |
| ½ | cup | No salt added beef broth |
| 3 | tablespoons | Low-sodium soy sauce |
| 1 | tablespoon | Cornstarch |
| 4 | cups | Thinly sliced bok choy |
| 1 | tablespoon | Sesame seeds; toasted |
| ¼ | teaspoon | Salt |
| 4 | cups | Hot cooked rice |
Directions
1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
2. Heat oil in a large non stick skillet over medium heat. Add ginger and garlic, and stir fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. (I found I extended the beef and peppers cooking time.) Combine broth, soy sauce, and cornstarch in a small bowl.
Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).
Calories 469 (33% from fat); FAT 17.3g (sat 5.6g, mono 6.5g, poly 3.3g); PROTEIN 28.4g; CARB 48g; FIBER 3.1g; CHOLESTEROL 57mg; IRON 6.8mg; SODIUM 867mg; CALCIUM 132mg.
WW-10 points.
Recipe by: Cooking Light Magazine, October 1997, page 100 Posted to MC-Recipe Digest V1 #799 by 4paws@... (Shermeyer-Gail) on Sep 23, 1997