Ginger, Beef & Green Beans Stir Fry

Mangoaddict

Yield
4 servings (serving size: 1 3/4 cups beef mixture and 1/2 cup rice)

Ingredients
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch
1 tablespoon hoisin sauce
2 to 3 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 teaspoons dark sesame oil, divided
1/4 cup finely chopped green onions
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound boneless sirloin steak, cut into 1/4-inch strips
5 cups (2-inch) cut green beans (about 1 1/4 pounds)
1 cup red bell pepper strips
3/4 cup (2-inch) slices green onion tops
2 cups hot cooked white rice
Preparation
Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

Nutritional Information
Calories:
440 (35% from fat)
Fat:
17.2g (sat 6.3g,mono 7.2g,poly 1.7g)
Protein:
29g
Carbohydrate:
41.8g
Fiber:
7.7g
Cholesterol:
53mg
Iron:
3.9mg
Sodium:
745mg
Calcium:
142mg

Mangoaddict

Yield
4 servings (serving size: 1 3/4 cups beef mixture and 1/2 cup rice)

Ingredients
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch
1 tablespoon hoisin sauce
2 to 3 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 teaspoons dark sesame oil, divided
1/4 cup finely chopped green onions
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound boneless sirloin steak, cut into 1/4-inch strips
5 cups (2-inch) cut green beans (about 1 1/4 pounds)
1 cup red bell pepper strips
3/4 cup (2-inch) slices green onion tops
2 cups hot cooked white rice
Preparation
Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

Nutritional Information
Calories:
440 (35% from fat)
Fat:
17.2g (sat 6.3g,mono 7.2g,poly 1.7g)
Protein:
29g
Carbohydrate:
41.8g
Fiber:
7.7g
Cholesterol:
53mg
Iron:
3.9mg
Sodium:
745mg
Calcium:
142mg