Chinese Stir-Fried Beef With Ginger from Healthy Diabetic Recipes

Chinese Stir-Fried Beef With Ginger Recipe

Recipe Ingredients:

1 lb lean round steak, cut 2" strips
2 tbsp lite soy sauce
1 tsp sesame oil
2 tbsp dry sherry
1 dash crushed red pepper flakes
1 tsp peanut or canola oil
1 tbsp minced ginger
2 garlic cloves, minced
1 small onion, thinly sliced
1 small red pepper, seeded, and
cut into 1" strips
1 cup snow peas, trimmed

Recipe Instructions:

In a medium bowl, combine the steak, soy sauce, sesame oil, sherry, and crushed red pepper flakes. Cover and refrigerate for 1 hour.

In a wok or heavy skillet, heat the canola or peanut oil. Add the beef and stir-fry for about 5 to 6 minutes until beef loses its pinkness. Remove the beef from the wok and set aside.

Add the ginger and garlic to the pan and stir-fry for 1 minute. Add the onion and stir-fry for 1 minute. Add the red pepper and stir-fry for 2 minutes. Add the snow peas and stir-fry for 2 minutes.

Add the beef back to the wok and heat for 1 minute. Serve with additional lite soy sauce if desired.

This recipe yields 4 servings. Serving size: 4 ounces beef.

Exchanges Per Serving: 3 Lean Meat, 1 Vegetable.

Nutrition Facts: Calories 179; Calories from Fat 63; Total Fat 7g; Saturated Fat 2g; Cholesterol 58mg; Sodium 235mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 4g; Protein 20g.

Comments: Ginger is one of those spices that tastes so much better when you use it fresh. If for any reason you can't get it, substitute 2 teaspoons ground ginger. The peel of fresh ginger is so paper thin you can just mince the ginger without peeling it. Add any other vegetables such as broccoli, bean sprouts, bok choy, or carrots in place of the vegetables listed here.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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