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Teriyaki Beef Stir-Fry for 3

Total Time

Prep: 10 min. + marinating Cook: 15 min.

Makes

3 servings

"I love creating delicious beef stir fry recipes. Try substituting chicken, shrimp or tofu for the beef, and add a healthy mix of water chestnuts, bean sprouts or nuts" — Jennifer Wickes, Pine Beach, New Jersey
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Ingredients

  • 1/2 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 beef flank steak (3/4 pound), cut into thin strips
  • 2 teaspoons canola oil
  • 2 cups broccoli florets
  • 1 medium onion, chopped
  • 1/2 cup coarsely chopped green pepper
  • 1/2 cup coarsely chopped sweet red pepper
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon cornstarch
  • Hot cooked brown rice, optional

Directions

  1. In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
  3. Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.

Nutrition Facts

1 cup: 320 calories, 11g fat (4g saturated fat), 59mg cholesterol, 695mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.

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