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Asian Flank Steak and Stir-Fry

Per Serving

Asian Flank Steak and Stir-Fry

Makes: 6
Serving Size: about 1 cup
Calories 185
Fat 7 g
Saturated Fat 1.9 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 2 g
Sugars 6 g
Cholesterol 25 mg
Sodium 650 mg
Protein 19 g
Choices: Carbohydrate 0.5, Vegetable 1, Lean meat 2, Fat 0.5
  • Makes: 6
  • Serving Size: about 1 cup
  • Preparation Time: 25 minutes
  • Cooking Time: 12 minute

Ingredients

4 Tbsp. light soy sauce, divided
1 Tbsp. rice vinegar
1 1/2 Tbsp. arrowroot or cornstarch, divided
1 lb. flank steak, trimmed of all fat
3/4 cup low-fat, reduced-sodium beef or chicken broth, divided
4 Tbsp. hoisin sauce
1/2-;1 tsp. chili puree with garlic
1 Tbsp. canola oil, divided
3 cloves garlic, minced
1 Tbsp. minced ginger
2 stalks celery, sliced
2 cups sliced broccoli
1 med. red pepper, cut into strips
1 1/2 cups snow peas

Directions

  1. In a bowl, combine 2 Tbsp. soy sauce, rice vinegar, and 1/2 Tbsp. of the arrowroot or cornstarch. Add steak to the mixture and let marinate for 15 minutes.
  2. In another bowl, combine 1/2 cup broth with remaining soy sauce, remaining arrowroot or cornstarch, hoisin sauce, and chili puree; set aside. Heat half the oil in a wok or skillet. Add the beef and marinade; stir-fry for 3 minutes. Remove the beef and set aside in a bowl.
  3. Heat remaining oil. Add the garlic and ginger, and stir-fry for 30 seconds. Add the celery, broccoli, and red pepper. Add the remaining broth. Cover. Steam 2 to 3 minutes. Add the snow peas and cook 1 to 2 minutes more. The vegetables should be crisp. Add in the sauce and cook 1 minute. Add in the beef and serve.
 

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