Beef and Vegetable Stir-Fry
The Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Make it even lighter by serving it over riced cauliflower instead of rice.
- 1 lb top sirloin steak boneless
- 4 cups assorted fresh vegetables: sugar snap peas, broccoli florets, red and yellow bell pepper, onion and green onion
- 2 cloves garlic, minced
- 1/4 cup light soy sauce
- 1/4 cup water
- 1/2 tsp ground ginger
- 1/2 tsp crushed red pepper flakes
- 1-2 pkts Splenda or Stevia brand sweetener
- 2 cups hot cooked rice
- 2 tbsp unsalted dry-roasted peanuts (optional)
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
In a measuring cup, combine soy sauce, 1/4 cup water, ground ginger, Stevia, and red pepper flakes. Mix well.
Return all beef and vegetables to pan. Add contents of measuring cup and heat through. Serve over rice or riced cauliflower. Sprinkle with peanuts, if desired.
Calories: 333kcal | Carbohydrates: 32g | Protein: 25.2g | Fat: 9.6g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 580mg | Potassium: 326mg | Fiber: 2.1g | Calcium: 25mg | Iron: 2mg