Nutrition Facts
Nutrition Facts
Calories | 287 | |
---|---|---|
Total Fat | 11.5 g | |
Saturated Fat | 4.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 5.5 g | |
Cholesterol | 53 mg | |
Sodium | 287 mg | |
Total Carbohydrate | 14 g | |
Dietary Fiber | 5 g | |
Sugars | 5 g | |
Protein | 28 g |
Dietary Exchanges
3 vegetable, 3 lean meat, 1/2 fat
Ingredients
-
2 teaspoons cornstarch -
1/2 cup dry sherry OR -
1/2 cup 100% orange juice -
2 tablespoons soy sauce (lowest sodium available) -
2 medium garlic cloves, finely minced -
1 teaspoon grated peeled gingerroot -
1/8 teaspoon cayenne -
1 pound flank steak, all visible fat discarded, frozen for 30 minutes, then sliced across the grain into strips 2 to 3 inches long and 1/2 to 1 inch wide -
Cooking spray -
1 teaspoon toasted sesame oil and 1 teaspoon toasted sesame oil, divided use -
8 ounces mushrooms, such as button, brown (cremini), portobello, or shiitake (stems discarded), sliced -
6 ounces snow peas, trimmed OR -
1 cup broccoli florets -
1 cup sliced green onions -
1 8-ounce can water chestnuts, drained
Directions
-
Put the cornstarch in a shallow glass dish. Add the sherry, soy sauce, garlic, gingerroot, and cayenne, whisking to dissolve. Add the beef, turning to coat. Cover and refrigerate for 30 minutes, turning occasionally. -
Lightly spray a large skillet or wok with cooking spray. Pour in 1 teaspoon sesame oil, swirling to coat the bottom. Heat over high heat until very hot. Cook the mushrooms and snow peas for 1 to 2 minutes, or until tender-crisp and lightly browned, stirring constantly. Transfer to a plate. Cover to keep warm. -
In the same skillet, still over high heat, heat the remaining 1 teaspoon sesame oil until very hot, swirling to coat the bottom. Cook the beef with the marinade and green onions for 5 minutes, or until the beef is browned, stirring constantly. Stir in the mushroom mixture and water chestnuts. Cook for 1 to 2 minutes, or until heated through, stirring constantly.