Recipe of the Week December 30, 2013

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Recipe of the Week

December 30, 2013

This recipe can be served by itself or over cooked brown rice. For variety, try adding other veggies such as mushrooms, broccoli, or bell peppers.
Szechuan Shredded Beef Stir-Fry

Makes 4 servings, 1 cup each


1 beef sirloin steak (1 lb), well trimmed

3 cloves garlic, minced

¼ tsp crushed red pepper

¼ cup Lite Asian Toasted Sesame Dressing

2 Tbsp hoisin sauce

2 Tbsp lite soy sauce

2 tsp cornstarch

2 tsp olive or canola oil

1 cup matchstick carrots

2 stalks celery, thinly sliced

3 large green onions, sliced


  1. Cut steak crosswise into thin slices, then cut each slice into thin strips*. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine dressing, hoisin sauce, soy sauce and cornstarch.

  2. Heat oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1-2 minutes or until meat is barely pink in the center. Transfer to plate, set aside.
  3. Add carrots and celery to skillet; stir-fry 2 minutes. Return meat to skillet along with the dressing mixture; stir-fry 1-2 minutes or until meat is done and sauce is slightly thickened. Stir in onions.

Nutrition per serving: 230 calories, 9g fat, 22g protein, 14g carbohydrate, 2g fiber, 650mg sodium

* Freeze steak for 30 minutes before cutting into strips. The firmer steak will be easier to cut.

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