Recipe Source: Deliciously Healthy Dinners
||2 C meat and vegetables
1 bag (12 oz) frozen vegetable stir-fry
1 Tbsp peanut or vegetable oil
1 Tbsp onion, minced (or ½ Tbsp dried)
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp ginger, minced
1 egg white, lightly beaten (or substitute liquid egg white)
2 Tbsp cornstarch
12 oz beef flank steak, sliced into thin strips
3 Tbsp Hoisin sauce
1 Tbsp lite soy sauce
½ C orange juice
1 Tbsp dry sherry (optional)
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.
Heat oil in a large wok or sauté pan.
Add onion, garlic, and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.
Put egg white in one bowl and cornstarch in another. Dip steak strips into egg white and then coat with cornstarch.
Add steak strips to pan and continue to stir fry until steak strips are lightly browned, about 5–8 minutes.
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.
Add the thawed vegetables and mix gently. Simmer until vegetables are heated through, about 3–4 minutes.
Divide mixture into four equal portions (about 2 cups each) and serve.
Delicious over rice or Asian-style noodles (soba or udon).
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