Ginger Steak Stir-Fry

Ginger Steak Stir-Fry - 33.9g Carbs, 5.7g Fiber, 4.6g Sugar


Toss together this veggie-heavy dish in less time than Chinese
take-out can be delivered—and at a fraction of the calories, too.
Serves: 4
Prep: 15 min
Cook: 12 min
Total: 27 min

1 pouch (10 oz) frozen brown rice
1 sirloin or top round steak (8 oz, 3/4" thick), thinly sliced
2 Tbsp reduced-sodium soy sauce, divided
2 tsp canola oil
1 (14 oz bag) frozen Asian vegetable mix or stir-fry vegetable
1 Tbsp finely chopped fresh ginger
2 tsp finely minced garlic
1/2 cup diagonally sliced scallions
1/2 cup coarsely chopped dry-roasted unsalted peanuts

Cook the rice according to the package directions. Set aside.

Meanwhile, in a bowl, combine the steak with 1 tablespoon of the soy
sauce. Toss to mix. Heat a wok or large skillet over high heat. Add
the oil. Place the steak in a single layer and cook without stirring,
for 1 minute, to brown. Cook 1 more minute, stirring once or twice,
until all the pink in the meat is gone. With a slotted spoon or tongs,
transfer the meat to a clean dish and set aside. Add the frozen
vegetables to the pan. Cook over medium heat, stirring constantly,
for about 5 minutes or until the vegetables are tender.

Add the ginger and garlic to the pan and stir-fry for 30 seconds. Add
the steak, scallions, peanuts, rice, and the remaining 1 tablespoon
soy sauce. Cook, stirring, for about 2 minutes, or until heated through.

Serves: 4
Nutrition per Serving:
372.8 Calories, 15.8g Fat, 2.4g Saturated Fat, 31.2mg Cholesterol,
514.1mg Sodium, 33.9g Carbs, 5.7g Dietary Fiber, 4.6g Total Sugars,
23.2g Protein

From: Flat Belly Diet by Prevention

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