Asian-inspired food sometimes gets a bad rap for being high in sodium, calories and fat. While it’s true that an order of General Tsao’s Chicken might not be so scale-friendly, making your own Asian-inspired dishes at home is a great way to consume more antioxidants and nutrient rich vegetables, including carrots, onions, bell peppers, and garlic, all foods that work together to keep your arteries healthy.
In most stir-fries, vegetables take center stage but by including a moderate portion of flank steak (3 ounces per person) in this recipe, you’ll also be serving up a healthy dose of protein and iron.
Beef, Vegetable & Almond Stir Fry
- 1/2 c rice
- 3/4 lb flank steak, sliced 1/4″ thick
- 3 tsp reduced-sodium soy sauce
- 2 tsp toasted sesame oil
- 1 Tbsp grated fresh ginger
- 2 cloves garlic, minced
- 2 med carrots, thinly sliced
- 1 med onion, chopped
- 1 med red bell pepper, thinly sliced
- 8 oz snow peas
- 3 Tbsp sliced almonds
- 2 Tbsp hoisin sauce
1. Cook rice per package directions.
2. Prepare steak while rice cooks. Toss steak with 2 teaspoons of the soy sauce. Heat 1 teaspoon of the oil in nonstick frying pan or cast-iron skillet over medium-high heat. Add ginger and garlic. Cook, stirring, 30 seconds. Add steak and cook, stirring occasionally, 2 to 3 minutes. Transfer to a plate.
3. Return pan to heat, and add remaining 1-teaspoon oil, carrots, onion, and pepper. Cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in snow peas and almonds. Cook, stirring occasionally, 2 minutes.
4. Add reserved beef and juices, hoisin sauce, and remaining 1 teaspoon soy sauce. Cook, stirring, 1 minute. Serve over rice.
NUTRITION (per serving) 357 cal, 24 g pro, 37 g carb, 5 g fiber, 12.5 g fat, 3.5 g sat fat, 335 mg sodium
Total Time: 25 minutes
January 26th, 2011