This stir fry from the Kendall Reagan Nutrition Center is bursting with flavor with lots of fresh vegetables and beef coated in an Asian-inspired sauce with ginger and chives. Serve with brown rice for a quick, filling meal.
2 tablespoons canola oil
2 tablespoons fresh ginger, grated
2 tablespoons chives, chopped
1 pound flank steak, sliced into thin strips
1 teaspoon black pepper
½ pound fresh green beans, trimmed and cut into 2-inch pieces
½ cup carrots, sliced
¼ cup soy sauce or tamari (if gluten free)
1 tablespoon rice vinegar
1 tablespoon sesame seeds
2 cups cooked brown rice
- Heat oil in a large skillet or wok on medium-high heat. Add ginger and chives and cook for 1 minute.
- Add flank steak. Sprinkle with black pepper and cook until beef is browned on all sides; about 5 minutes. Transfer beef to a plate and set aside.
- Add vegetables to the same skillet or wok and cook for 2 minutes.
- Add in soy sauce and rice vinegar and stir to combine. Reduce heat to medium, cover and cook until vegetables are tender, about 5 minutes.
- Remove lid, return cooked beef to pan, sprinkle with sesame seeds, and heat thoroughly.
- Serve over hot cooked brown rice.
Serving Size: 1 1/2 cups
Yield: 4 servings
Protein 37 g
Total fat 28 g
Total carbohydrates32 g
Saturated fat 9 g
Dietary fiber4 g
Cholesterol 81 mg
Sodium 745 mg
Sugars 3 g