Asian

Beef Stir-fry with Rice is for Dinner.

Beef Stir-fry with Rice takes 15 minutes to prepare.

Beef Stir-fry with Rice takes 20 minutes to cook.

Beef Stir-fry with Rice makes 2 servings.

The ingredients for Beef Stir-fry with Rice are:

Ingredients:

8 oz. Beef flank steak, 1” slices, thinly sliced against the grain
1 tbs. Extra Virgin Olive Oil
1 clove Fresh Garlic, finely chopped
½ tsp. Fresh Ginger Root, finely grated/chopped
1 c. Sweet Onion, chopped
1 c. Celery, chopped
2 c. Napa Cabbage, chopped
½ c. Carrots, chopped (I prefer baby carrots)
½ c. Green Bell Pepper, chopped
4 oz. Portabella Mushrooms, chopped
½ c. Fresh Bean Sprouts
¼ c. Chicken Stock, low-sodium
1 c. Jasmine Rice, steamed
Sauce:
1 tbs. Yoshida’s sauce (or substitute with low-sodium soy sauce)
1 tbs. Oyster Sauce
¼ c. Water
2 tbs. Cornstarch

Here is how you make Beef Stir-fry with Rice:

This recipe serves 2To prepare:Steam the Jasmine Rice until done.Slice the beef flank steak into ¼” thick bite-size strips (remember to cut against the grain for tender bites!) Chop and/or grate the garlic and ginger root. Cut all the veggies into rough bite-size pieces. Keep the veggies separated, you’ll be adding them one at a time to the skillet.Heat a large skillet on medium-low heat. Add the Extra Virgin Olive Oil. Add the Garlic and Ginger and sauté briefly. Add the Beef Flank Steak turn up the heat to medium. Cook for 2-3 minutes or until the beef browned. Take the beef from the skillet and set aside. Add the Celery and Sweet Onion and allow them to cook 2-3 minutes. Add the Napa Cabbage and carrots. Cook another 2-3 minutes. Add the Green Bell Pepper, Portabella Mushrooms and Fresh Bean Sprouts. Cook 2-3 minutes.Add the beef back into the skillet and stir.Add the chicken stock and turn the heat down to low. Cover the pan with a lid and let it simmer for 4-5 minutes.While the beef and veggies are simmering, prepare the sauce:Mix together the Water, Oyster Sauce, Yoshida’s Sauce and Cornstarch until thoroughly blended.Push the beef and veggies to the sides of the pan creating a “well” in the middle.Turn the heat back up to medium and add the sauce. As the sauce thickens, stir in the beef and veggies to coat.(Tip: If the sauce thickens too quickly, turn down the heat a little and whisk-in some chicken stock to thin it a little)Finally, stir in the Jasmine Rice to heat through and serve!Number of Servings: 2Recipe submitted by SparkPeople user MSLAFFSALOT.

The nutritional information for Beef Stir-fry with Rice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 523.1

• Total Fat: 16.4 g
• Cholesterol: 40.6 mg
• Sodium: 484.7 mg
• Total Carbs: 62.2 g
• Dietary Fiber: 5.5 g
• Protein: 33.2 g

Beef Stir-fry with Rice is Asian cuisine.

The dietary needs meet for Beef Stir-fry with Rice is Low Fat