Beef / Pork

Stripped Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers takes 20 minutes to prepare.

Stripped Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers takes 10 minutes to cook.

Stripped Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers makes 4 servings.

The ingredients for Stripped Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers are:

12 oz / 340 g lean flank steak, cut across the grain into 2-inch long strips, 1/4-inch thick
1 Tbsp / 15 ml + 2 tsp / 10 ml minced fresh ginger, divided
2 tsp / 10 ml reduced-sodium tamari, divided
2 tsp / 10 ml rice vinegar, divided
1 tsp / 5 ml sambal oelek (ground fresh chili paste)
1 tsp / 5 ml sesame oil
1 tsp / 5 ml arrowroot
3/4 tsp / 3.75 ml sea salt, divided
1/4 tsp / 1.25 ml freshly ground black pepper
3 tsp / 15 ml grapeseed oil, divided
4 green onions, halved lengthwise and cut into 2-inch pieces
1 red pepper, seeds and core removed, thinly sliced
1 baby yellow squash, halved lengthwise and cut into half moons 1/4-inch thick
1 clove garlic, minced
8 oz / 227 g shiitake mushrooms, stems removed and caps quartered
1 Tbsp / 15 ml low-sodium broth (beef, chicken, or vegetable), or water
8 oz / 227 g sugar snap peas, strings removed
1 Tbsp / 15 ml golden roasted flaxseed

Here is how you make Stripped Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers:

1 In a medium bowl, combine steak, 1 Tbsp / 15 ml ginger, 1 tsp / 5 ml tamari, 1 tsp / 5 ml rice vinegar, sambal oelek, sesame oil, arrowroot, 1/4 tsp / 1.25 ml salt and 1/4 tsp / 1.25 ml pepper. Stir to mix.2 Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water will vaporize in a second of contact. Swirl in 1 tsp / 5 ml grapeseed oil, add steak and spread evenly in one layer to cook without moving for one minute. Then, using metal tongs or a metal spatula, stir-fry for one minute until steak is lightly browned but not yet cooked through. Add green onions and stir-fry another 30 seconds until steak is cooked through. Remove to a large bowl and set aside.3 Return wok to stove over high heat until hot enough to vaporize a drop of water. Swirl in 1 tsp / 5 ml grapeseed oil, add 1 tsp / 5 ml ginger, red pepper, squash and 1/4 tsp / 1.25 ml salt. Stir-fry one to two minutes until vegetables are slightly softened. Remove to bowl with steak and set aside.4 Return wok to stove over high heat until hot enough to vaporize a drop of water. Swirl in 1 tsp / 5 ml grapeseed oil, add remaining 1 tsp / 5 ml ginger, garlic and shiitake mushrooms, and stir-fry 30 seconds. Add remaining 1 tsp / 5 ml tamari and 1 tsp / 5 ml rice vinegar and broth. Cover and cook 30 seconds until almost all liquid is absorbed. Add snap peas and 1/4 tsp / 1.25 ml salt and stir-fry one minute until peas turn bright green. Remove to bowl with steak and veggies.5 Toss steak and veggies to combine. To serve, top with flaxseed and serve with quinoa or brown rice. Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user LALASTRIVE.

The nutritional information for Stripped Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.5

• Total Fat: 10.6 g
• Cholesterol: 42.6 mg
• Sodium: 698.9 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 5.1 g
• Protein: 20.9 g