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Title: Sesame Beef Stir-Fry
Categories: Beef Main
Yield: 4 Servings
| 1 | lb | Lean flank steak |
| 1 | ts | Five-spice powder |
| 1 | tb | Dark sesame oil |
| 1 1/2 | tb | Minced peeled fresh ginger |
| 3 | Garlic cloves | |
| 2 | c | Red bell pepper strips |
| 2 | c | Yellow bell pepper strips |
| 1/2 | c | No salt added beef broth |
| 3 | tb | Low-sodium soy sauce |
| 1 | tb | Cornstarch |
| 4 | c | Thinly sliced bok choy |
| 1 | tb | Sesame seeds; toasted |
| 1/4 | ts | Salt |
| 4 | c | Hot cooked rice |
1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips. 2. Heat oil in a large non stick skillet over medium heat. Add ginger and garlic, and stir fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. (I found I extended the beef and peppers cooking time. ) Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).
Calories 469 (33% from fat); FAT 17. 3g (sat 5. 6g, mono 6. 5g, poly 3. 3g); PROTEIN 28. 4g; CARB 48g; FIBER 3. 1g; CHOLESTEROL 57mg; IRON 6. 8mg; SODIUM 867mg; CALCIUM 132mg.
WW-10 points.
Posted to MM-Recipes Digest V4 #5
Recipe by: Cooking Light Magazine, October 1997, page 100
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