Saturday, November 6, 2010

At home takeout Chinese: Ginger Beef Stir Fry

1 1/2 lbs beef round steak
1 c beef broth or 1 bouillon cube + 1 c water
6 TBSP low sodium soy sauce
2 TBSP cornstarch
2 tsp splenda
2 tsp fresh grated ginger
6 cups fresh veggies ( sliced peppers, broccoli florets, 1" asparagus or green bean sticks, mushrooms, etc)
1 medium onion, sliced
2 TBSP vegetable oil
2 cups cooked brown rice

Trim all fat from beef (throw trimmings into a freezer bag for making stock later). Slice while still frozen, or put into the freezer for 30 minutes before thinly slicing against the grain into bite size strips. Set aside.

Mix broth (or bouillon dissolved in water and cooled), soy, cornstarch, splenda, and ginger. Set aside.

Spray a large skillet or wok with cooking spray and cook veggies 3-4 minutes until softened but crisp. Remove from pan.

Heat oil in pan. Stir fry the meat 3-5 minutes until browned. Push meat to the sides and pour sauce into the center. Cook and stir until thick and bubbly. Add veggies back in and stir to coat.

Serve over rice.

Makes 8 servings
300 calories
10 grams of fat

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