Sirloin and Vegetable Stir-Fry

Courtesy of Cooking Light Magazine (Dec. 07, pg. 272)

Ingedients:

1/2 teaspoon salt

1/2 teaspoon five-spice powder

1/4 teaspoon freshly ground black pepper

1 (1-lb) sirloin steak, trimmed and thinly sliced

2 teaspoons cornstarch

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper

3/4 cup fat-free, less sodium beef broth

2 tablespoons low-sodium soy sauce

2 teaspoonns canols oil

1 cup (1/4 inch thick) diagonally cut slices carrot

1 cup broccoli florets

1 1/2 cups snow peas, trimmed

3 cups hot cooked rice

*we added 1 cup of water chestnuts and 1 cup of sliced mushrooms

Steps:

• Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.
• Heat oil in a large nonstick skillet (or wok, right? that's what we used) over medium-high heat (and then it gets real fun). Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli (we threw in the water chesnuts and mushrooms here, too); stir-fry 1 minute. Stir in both mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice (or quinoa).

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

Comments: This was our second time and dang we are so proud. Next time we'll see how it does with chicken.

Rating:

5 high fives (out of 5)