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)
