Peanut-Flavored Ginger Beef with Vegetables

By dette

You can sustitute other vegetables, such as bell pepeprs, and scallionsl for the carrots and broccoli in this dish. To cut down on prep time, start off with presliced meat and ready-cut vegetables from the super market Then copy this Asian stir-fry served over quick-cooking rice.

Ingredients

• 1 tbsp reduced-sodium soy sauce
• 1 tbsp creamy peanut butter
• 1/4 tsp crushed red pepper flakes (optional)
• 3 tsp vegetable oil
• 3/4 # boneless top round steak, cut into strips
• 2 tbsp grated peeled fresh gingerroot (or 1/2 tsp
• ground ginger)
• 2 c. baby carrots, halved lengthwise, or precut carrot
• sticks
• 2 c broccoli florets
• 2 garlic cloves, thinly sliced
• 2 tbsp chopped cilantro (opt)

Preparation

Step 1

In a small bowl,k mix the soy suace, peanut butter, pepper flakes (if using) and 1/4 c water set aside.

Place a very large nonstick skillet or wok with a lid over ghigh heat until a drop of water skitters. Heat 2 tsp of the oil until it shimmers. Stir-fry the steak until lightly browned, about 2 minutes. Add the gingerroot and cook, stirring, 2 minutes longer Transfer to a bowl and keep warm.

In the skillet, heat the reamining tsp of oil. Stir-fry the carrots 1 minutes; add broccoli and garlic; stir-fry 1 minutes longer. Add 1-2 tbsp water; simmer, covered, until the vegetables are tender-crisp; about 1 mintues/ Return the steak and gingerroot to the skillet; add the peanut butter mixture and stir-fry until heated through, about 1 mintues. Remove from the heat; stir in cilantro (if using) and serve.


311 cal; 11 g fat; 3 g sat fat; 71 mg chol; 293 mg sod; 22 g carb; 5 g fib; 33 g prot; 103 mg calc POINTS: 6