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Beef Stir Fry
This very easy to make and diet friendly to boot! We like using lean flatiron steak as it cooks up nice and tender and doesn't has much fat. We are also big fans of Chinese Five Spice and the ying and yang of its various flavor sensations - Chinese Cinnamon for a hint of sweet; Sichuan Peppercorns for some subtle peppery undertones; Fennel for a dash of licorice; Cloves for some numbing bite and Star Anise for a touch of bitterness. Chinese five spice works really well in stir fry as it brings out the absolute best in the vegetables.
Cut the veggies ahead of time or buy precut vegetables. We keep cooked rice on hand to save time preparing dinner. This is a quick and easy dish that can be on the table in less than 20 minutes and it beats heavy Chinese takeout every time!
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Ingredients:
- 8 ounces flatiron steak, cut in strips
- 1 tablespoon peanut oil
- 1 head of broccoli florets, about 2 cups, chopped
- 1 cup bean sprouts
- 1 cup julienne carrots
- 1 cup red and/or green bell pepper, sliced
- 1 tablespoon Chinese 5 Spice
- 2 tablespoons low sodium soy sauce
- 1 1/2 cup basmati rice or brown rice
Directions:
- Heat oil in medium skillet or wok to medium high heat
- Add beef and cook until cooked through
- Add vegetables, spice and soy sauce, toss continuously until the vegetables are tender but crisp
- Serve over 1/2 cup rice
Serves: 3
Nutritional Information: (per serving)
Calories 373
Protein 20g
Carbs 36g
Fat 13g
Sat Fat 4g
Trans Fat 0g
Fiber 3g
Sodium 457mg
Sugar 7g
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