Beef / Pork

Japanese Steak and bean Stir-fry is for Dinner.

Japanese Steak and bean Stir-fry takes several minutes to prepare.

Japanese Steak and bean Stir-fry takes several minutes to cook.

Japanese Steak and bean Stir-fry makes 4 servings.

The ingredients for Japanese Steak and bean Stir-fry are:

1/4 cup (60 ml) white wine
2 C green beans, sliced length wise-I used french style frozen
1/4 C(60ml) low sodium soy sauce--I didn't have any so used light which is very high in sodium
500 g lean steak(e.g. strip loin) cut into thin strips
3 Tbls. vegetable oil divided
4 cloves garlic minced
2 tbls. (30ml) corn starch
1 large carrot, peeled and julienned
1 tsp. sugar
1tbls. grated ginger
2 cups canned sliced mushrooms
2 cups baby bok choy chopped
2 C rice, quick cook or long grain

Here is how you make Japanese Steak and bean Stir-fry:

Cook rice according to instructions. Meanwhile, in a bowl, stir together cornstarch, soy sauce, wine, ginger, garlic and 2 Tbls. oil. Set aside 1/2 cup of the misture. Pour remainder into a large zip-lock bag and add sliced beef. Seal bag, turn and coat, and place in refrigerator. While beef marinates, slice arrots. Heat remaining 1 Tbls oil in a wok or skillet. Drain and discard marinade from beef, and stir-fry beef on high for 1-2 minutes or as long as you desire doneness, remove and keep warm. Still on high heat, stir-fry beans, carrots and sugar for about 5 minutes, until veggies are tender-crisp Add beef and reserved marinade. Bring to a boil; cook until thickened. Serve over rice or beside rice.Serving Size: 1.5 Cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user MADAM_ITIS.

The nutritional information for Japanese Steak and bean Stir-fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 462.7

• Total Fat: 16.3 g
• Cholesterol: 71.3 mg
• Sodium: 1,354.2 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 5.2 g
• Protein: 37.5 g

Japanese Steak and bean Stir-fry is Asian cuisine.