Ginger-Beef Stir-Fry

(Courtesy of Diabetic Living)

 

Ingredients:

8 oz. beef top round steak

1/2 c. reduced-sodium beef broth

3 Tbsp. reduced-sodium soy sauce

2 1/2 tsp. cornstarch

1 tsp. sugar

1/2 tsp. grated fresh ginger

Nonstick cooking spray

12 oz. fresh asparagus, trimmed and cut into 1-inch long pieces

1 1/2 c. sliced fresh mushrooms

1 c. small broccoli florets

4 green onions, bias-sliced into 1-inch pieces

2 tsp. cooking oil

2 c. hot cooked brown rice

 

Directions:

Trim fat from steak.  Thinly slice steak across the grain; cut into bite-size strips.  Set aside.  For sauce, in a small bowl, stir together beef broth, soy sauce, cornstarch, sugar and ginger; set aside.

 

Lightly coat an unheated wok or large nonstick skillet with cooking spray.  Preheat over medium-high heat.  Add asparagus, mushrooms, broccoli and green onions to hot wok or skillet.  Cook and stir for 3-4 minutes or until vegetables are crisp-tender.  Remove vegetables from wok or skillet.

 

Carefully add oil to the hot wok or skillet.  Add meat.  Stir-fry for 2-3 minutes or until meat is slightly pink in center.  Push meat from center of wok or skillet.  Stir sauce; add to the center of wok or skillet.  Cook and stir until thickened and bubbly.

 

Return cooked vegetables to wok or skillet.  Stir vegetables and meat together to coat with sauce.  Cook and stir about 2 minutes more or until heated through.  Serve with hot cooked rice.