Detalles de la receta

Asian Flank Steak and Stir-Fry

Número de Porciones: 6

Tamaño de la porción: about 1 cup Prep time: 25 minutes Cooking time: 12 minute

This spicy Asian classic offers a tasty alternative to 'take out' with the added benefit of lots of veggies!

Nombre: Cantidad:
light soy sauce, divided 4 Tbsp
rice vinegar 1 Tbsp
arrowroot or cornstarch, divided 1.50 Tbsp
lb flank steak, trimmed of all fat 1
low-fat, reduced-sodium beef or chicken broth, divided 0.75 cup
hoisin sauce 4 Tbsp
chili puree with garlic 1 tsp
canola oil, divided 1 Tbsp
cloves garlic, minced 3
minced ginger 1 Tbsp
stalks celery, sliced 2
sliced broccoli 2 cups
medium red pepper, cut into strips 1
snow peas 1.50 cups

In a bowl, combine 2 Tbsp soy sauce, rice vinegar, and 1/2 Tbsp of the arrowroot or cornstarch.


Add steak to the mixture and let marinate for 15 minutes.


In another bowl, combine 1/2 cup broth with remaining soy sauce, remaining arrowroot or cornstarch, hoisin sauce, and chili puree; set aside.


Heat half the oil in a wok or skillet. Add the beef and marinade; stir-fry for 3 minutes. Remove the beef and set aside in a bowl.


Heat remaining oil. Add the garlic and ginger, and stir-fry for 30 seconds.


Add the celery, broccoli, and red pepper. Add the remaining broth. Cover. Steam 2 to 3 minutes.


Add the snow peas and cook 1 to 2 minutes more. The vegetables should be crisp.


Add in the sauce and cook 1 minute.


Add in the beef and serve.

Información nutricional (por porción)
Calorías 185
Calorías de grasa 65
Grasa total 7g
Grasa saturada 1g
Colesterol n/a
Sodio 650mg
Potasio n/a
Carbohidratos 12g
Fibra dietética 2g
Azúcares 6g
Proteína 19g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1/2 Carbohydrate 1 Vegetable 2 Lean Meat 1/2 Fat