|
Beef
Veggie Skillet
Servings: 4 |
|
Ingredients:
1-1/4 pounds boneless beef top sirloin steak,
cut 3/4 inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided
2 tablespoons water
3 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt
|
|
Cooking instructions:
1. Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.
2. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
3. In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.
Nutritional Information Per Serving: 362 calories; 31 g protein; 38 g carbohydrates; 2 g dietary fiber; 9 g fat; 751 mg sodium; 76 mg cholesterol; 5.6 mg niacin; 0.6 mg vitamin B6; 3.0 mcg vitamin B12; 5.5 mg iron; 7.3 mg zinc.
�2003
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
|
