Beef and Veggie Stir-Fry Recipe

Beef and Veggie Stir-Fry Recipe

1/4 cup reduced sodium beef broth

2 tbsps reduced sodium soy sauce

1 tbsp grated fresh ginger, or 1 tsp ground ginger

1 clove garlic, finely chopped

1/2 tsp finely grated orange peel

1 tbsp vegetable oil

1 top round steak (about 12 ounces) trimmed and cut into thin strips.

1 medium green or red bell pepper cut into strips (about 1 cup)

1 cup thinly sliced carrot

1 cup thinly sliced celery

1/2 cup thinly sliced green onion (including tops)

1/2 cup thinly sliced mushrooms

2 cups bean sprouts (optional)

In a small bowl, combine broth, soy sauce, ginger, garlic, and orange peel. Mix well; set aside.

In a wok or large nonstick skillet, heat oil over high heat. Add beef and stir-fry just until no longer pink, about 3 minutes. Using a slotted spoon, place beef on a plate.

Add bell pepper, carrot, celery, green onion, and mushrooms to wok. Stir in broth mixture. Stir-fry until vegetables are crisp-tender, about 4 minutes.

Stir in bean sprouts and beef; stir-fry for 2 minutes. Place on serving plates; serve over rice or chinese noodles.

Nutrition per serving-1 cup :

195 calories

10 grams carbs

22 grams protein

435 mg sodium

8 grams fat

49 mg cholesterol