Flank Steak Stir-Fry
Per ServingFlank Steak Stir-Fry |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 cup | ||
| Calories | 215 | |
| Fat | 11 | g |
| Saturated Fat | 2 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 4 | g |
| Sugars | 6 | g |
| Cholesterol | 20 | mg |
| Sodium | 260 | mg |
| Potassium | 555 | mg |
| Protein | 16 | g |
| Phosphorus | 200 | mg |
| Choices: Vegetable 3, Lean Meat 1, Fat 2 | ||
- Makes: 4
- Serving Size: 1 cup
- Preparation Time: 25 minutes
- Cooking Time: 10 minutes
Ingredients
| Sauce | ||
| 3/4 | cup | reduced-sodium vegetable broth, divided |
| 1 | Tbsp. | hoisin sauce |
| 1 | Tbsp. | lite soy sauce |
| 1 | Tbsp. | cornstarch |
| 2 | tsp. | rice vinegar |
| 1 | tsp. | toasted sesame oil |
| 1/4 | tsp. | red pepper flakes |
| Stir-Fry | ||
| 2 | tsp. | canola oil, divided |
| 3 | garlic cloves, minced | |
| 1 | Tbsp. | minced ginger |
| 1/2 | lb. | lean flank steak, trimmed of excess fat, thinly sliced |
| 3 | cups | broccoli florets |
| 1 | large red bell pepper, cored, seeded, and sliced into thin strips | |
| 1 | cup | snow peas, trimmed |
| 2 | scallions, white part only, thinly sliced | |
| 1/4 | cup | toasted, slivered almonds |
Directions
- In a small bowl, combine 1/2 cup of the vegetable broth with the remaining sauce ingredients. Mix well and set aside.
- In a large skillet or wok, heat 1 tsp. of the canola oil over medium-high heat. Add the garlic and ginger, and stir-fry for 30 seconds. Add the flank steak and stir-fry for 3 to 4 minutes. Remove the steak from the pan and set aside.
- Add the remaining 1 tsp. of canola oil to the pan. Add the broccoli and peppers, and stir-fry for 2 to 3 minutes. Add the remaining 1/4 cup of vegetable broth and the snow peas. Cover and steam until the snow peas are lightly cooked, but still crisp and green.
- Return the flank steak to the pan, add the sauce, and gently toss until the sauce is thickened, about 1 minute.
- Garnish with the scallions and almonds, and serve.
