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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
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