Beef and Spinach Stir-Fry

By Tonya_Speed

NUTRITION per serving: 195 Calories; 6g Fat; 27g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4

Ingredients

• 1 pound beef eye of round, trimmed of fat
• 1 tablespoon cornstarch
• 2 teaspoons canola oil
• 2 teaspoons grated gingerroot
• 1 small onion, thinly sliced
• 6 ounces fresh spinach, washed and trimmed
• 1/3 cup low sodium beef broth
• 2 tablespoons ketchup
• Black pepper, to taste

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cut beef across the grain (diagonally) into very thin slices; place in a medium bowl; add cornstarch and toss to coat. In a wok or large skillet, heat the oil over medium-high heat until it is nearly smoking. Add beef and gingerroot; stir-fry until beef is no longer pink on the surface, about 2 minutes; transfer to a plate. Add the onion to the skillet and stir-fry until softened, 1 to 2 minutes. Add spinach and stir-fry until just wilted, about 30 seconds. In a small bowl, combine broth and ketchup; blend well and add to the pan, along with the beef; stir-fry until the sauce is heated through and coats the beef and vegetables, 2 to 3 minutes; season to taste with pepper.

SERVING SUGGESTION: Serve baked sweet potatoes on the side (nuke in microwave to keep your kitchen cool).
GLUTEN FREE: Make sure beef broth and ketchup are gluten free. Use arrowroot starch instead of cornstarch.