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Beef: Chinese Spicy Gingered Beef - Stir-Fry -- e-w

Source of Recipe

Recipe du Jour – e-mail
Chinese Spicy Gingered Beef - Stir-Fry
Yield: 4 servings

1 (3/4 -pound) flank steak
1 tablespoon cornstarch
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup halved baby carrots
1/2 cup fat-free beef broth
2 tablespoons low-sodium soy sauce 1 tablespoon hoisin sauce
1 tablespoon dry white wine
1/2 teaspoon crushed red pepper
1 (8-ounce) can sliced water chestnuts, drained
3 cups sliced bok choy (about 6 ounces)
2 cups hot cooked long-grain rice

Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steak mixture; sauté 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.

1 cup beef mixture and 1/2 cup rice equals: CALORIES 361 (26% from fat); FAT 10.6g (sat 3.8g); PROTEIN 21.3g; CARB 43.4g; FIBER 2.6g; CHOL 43mg; SODIUM 442mg; +++WWP: 8