Asian Flank Steak Stir Fry

By Chef_Kate

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 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 medium red pepper, cut into strips
• 1 1/2 cups snow peas

Details

Servings 6

Preparation

Step 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.

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.

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.


Nutrition Information
Exchanges/Choices
1/2 Carbohydrate
1 Vegetable
2 Lean Meat
1/2 Fat

Calories: 185
Calories From Fat: 65
Total Fat: 7 g
Saturated Fat: 1.9 g
Trans Fat: 0 g
Cholesterol :25 mg
Sodium: 650 mg
Total Carbohydrate: 12 g
Dietary Fiber: 2 g
Sugars: 6 g
Protein: 19 g