Stir Fried Beef With Ginger Carrot Sauce Recipe

Ingredients

Ingredients

12 ounces flank steak, trimmed

1 tablespoon cornstarch

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper

1 tablespoon peanut oil, divided

1 large green bell pepper, chopped (about 1 1/2 cups)

1 cup thinly sliced carrot

2 teaspoons minced fresh ginger

1 cup fat-free, less-sodium chicken broth

1 teaspoon chile paste with garlic (such as sambal oelek)

2 cups hot cooked rice

Preparation

Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice. Nutritional Information

Calories: 290 (28% from fat) Fat: 9g (sat 2.8g,mono 3.8g,poly 1.4g) Protein: 21.5g Carbohydrate: 29.6g Fiber: 2.3g Cholesterol: 26mg Iron: 2.7mg Sodium: 462mg