This weeks recipe idea comes from the pages of the June 2010 issue of Cooking Light. I am a huge fan of the Stir Fry so I couldn't wait to try this one and I loved it. I highly recommend giving this recipe a try.
Ingredients1 TBSP Canola Oil
12 oz. flank steak, cut diagonally across the grain into thin slices
1 red bell pepper cut into thin strips
1 yellow bell pepper cut into thin strips
1/4 cup less-sodium soy sauce
1 1/2 TBSP rice wine vinegar
1 TBSP minced peeled fresh ginger
2 tsp chili garlic sauce
4 green onions cut into 2 inch pieces
2 tsp toasted sesame seeds
Cooking InstructionsHeat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
Add steak to pan; cook 2 minutes, searing on one side.
Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly.
Remove beef mixture from pan.
Add soy sauce, rice wine vinegar, minced ginger and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened.
Add beef mixture and green onions to pan; toss well to coat.
Sprinkle with toasted sesame seeds.
Yields 4 one cup servings. Serve with or over brown or jasmine rice.
Nutrition information without rice: Calories 216, fat 11.5gm, protein 20.8gm, carb 77gm, fiber 2.2 gm, chol 35 mg, iron 29 mg, sodium624 mg.
Recommended Cookware For This RecipeCalphalon 13-in. Nonstick Unison Nonstick Wok
All-Clad 14-in. Stainless Stir Fry Pan