Recipe Details

Asian Flank Steak and Stir-Fry

Number of Servings: 6

Serving Size: 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!

Name: Amount:
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
1:

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

2:

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

3:

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

4:

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.

5:

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

6:

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

7:

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

8:

Add in the sauce and cook 1 minute.

9:

Add in the beef and serve.

Nutritional Information (per serving)
Calories 185
Calories from Fat 65
Total Fat 7g
Saturated Fat 1g
Cholesterol n/a
Sodium 650mg
Potassium n/a
Carbohydrates 12g
Dietary Fiber 2g
Sugars 6g
Protein 19g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Carbohydrate 1 Vegetable 2 Lean Meat 1/2 Fat