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Beef and Veggie Stir-Fry




Source of Recipe


internet


List of Ingredients




1/4 c reduced-sodium beef broth
2 Tbsp reduced-sodium soy sauce
1 Tbsp grated fresh ginger or 1 tsp ground ginger
1 clove garlic, finely chopped
1/2 tsp grated orange peel
1 Tbsp vegetable oil
1 top round steak (about 12 ounces), trimmed and cut into thin strips
1 med green or red bell pepper, cut into strips (about 1 c)
1 c thinly sliced carrots
1 c thinly sliced celery (we left out)
1/2 c thinly sliced green onions (including tops)
1/2 c thinly sliced fresh mushrooms
2 c bean sprouts (optional)

Recipe



1. In a small bowl, combine broth, soy sauce, ginger, garlic, and orange peel. Mix well; set aside.

2. In a wok or large nonstick skillet, heat oil over high heat. Add beef and stir-fry just until no longer pink, about 3 minutes. Using a slotted spoon, place beef on a plate.

3. Add bell pepper, carrot, celery, gren onion, and mushrooms to wok. Stir in broth mixture. Stir-fry until vegetables are crisp-tender, about 4 minutes.

4. Stir in bean sprouts and beef; stir-fry for 2 minutes. Place on serving p0lates; serve over rice or Chinese noodles.

Serves 4 Per Serving: Calories: 195(36% from fat) Carbohydrates: 10g Protein: 22g Sodium: 435mg Fat: 8g Cholesterol: 49mg