For many people, the traditional Chinese Beef Stir-Fry is a favorite restaurant dish, but it's loaded with unnecessary fat and calories. I've made some simple, healthy swaps to this flavorful dish, and it is still just as tasty!
Ingredients
¾poundpre-cut stir fry beef stripssuch as sirloin, tri-tip, ribeye
saltto taste
black pepperto taste
2tablespoonscornstarch
1teaspoonfresh grated ginger
2tablespoonsless-sodium soy sauce
½cuplight orange juice
2tablespoonspeanut or canola oil
1tablespoonminced garlic
pinchof red pepper flakesadd more for more heat
2cupsbroccoli florets
1red bell peppersliced thin
½cupsnow peasdeveined
¼cupwater chestnuts
Optional*:
rice
Instructions
Season the beef with salt and pepper, to taste.
Place the seasoned beef and cornstarch in a resealable gallon-sized bag and shake it to coat each piece.
In a small mixing bowl, whisk together the ginger, soy sauce, and orange juice and set it next to the wok or skillet.
Over high heat, heat a wok or large nonstick skillet with tall sides. When hot, add the oil and swirl it around to coat the surface. The oil will look like it is rippling.
Add the garlic and red pepper flakes to the wok, and stir them around until fragrant, about 30 seconds, and take them out, reserving them on a plate.
Add the coated beef to the skillet, stirring it around for 1-2 minutes.
With the beef still in the skillet, add the broccoli, bell pepper, snow peas, and water chestnuts and stir them around until tender-crisp, about 2-4 minutes.
Add the set-aside sauce and cooked garlic and red pepper flakes, and cook until the sauce is slightly thickened and coating the beef and vegetables, about for 1 minute. Remove from the heat, and serve with optional rice as desired.
Notes
SmartPoints: 3*Optional ingredients not included in nutritional calculations