Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
20 minutes |
4 servings |
2 C meat and vegetables |
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1 bag (12 oz) frozen vegetable stir-fry
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1 Tbsp peanut or vegetable oil
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1 Tbsp onion, minced (or ½ Tbsp dried)
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1 Tbsp garlic, minced (about 2–3 cloves)
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1 Tbsp ginger, minced
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1 egg white, lightly beaten (or substitute liquid egg white)
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2 Tbsp cornstarch
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12 oz beef flank steak, sliced into thin strips
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3 Tbsp Hoisin sauce
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1 Tbsp lite soy sauce
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½ C orange juice
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1 Tbsp dry sherry (optional)
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Directions
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Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
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Heat oil in a large wok or sauté pan.
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Add onion, garlic, and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.
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Put egg white in one bowl and cornstarch in another. Dip steak strips into egg white and then coat with cornstarch.
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Add steak strips to pan and continue to stir fry until steak strips are lightly browned, about 5–8 minutes.
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Add Hoisin sauce, soy sauce, orange juice, and sherry (optional), and bring to a boil over high heat. Immediately lower temperature to a gentle simmer.
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Add the thawed vegetables and mix gently. Simmer until vegetables are heated through, about 3–4 minutes.
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Divide mixture into four equal portions (about 2 cups each) and serve.
Tip:
Delicious over rice or Asian-style noodles (soba or udon).
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