Stir-Fried Beef

Stir-Fried Beef

Published January 31, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 20 min | Cook Time: 10 min

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To make slicing the beef easy and also get nice even cuts, place the steak in the freezer for 15 to 20 minutes before slicing. To make this dish gluten-free, substitute an equal amount of tamari for the soy sauce.

Cooking tip: To make slicing the beef easy and also get nice even cuts, place the steak in the freezer for 15 to 20 minutes before slicing. To make this dish gluten-free, substitute an equal amount of tamari for the soy sauce.

Nutrition Facts
Serving size: Approximately 1 1/2 cups of stir fry, 3/4 cup of rice
Calories per serving: 482
Total Fat 16.0g 25%
Cholesterol 56mg 19%
Sodium 649mg 27%

Ingredients

  • 3 tablespoons reduced sodium soy sauce or tamari
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1 pound flank steak, sliced into 1- x 1/3-inch pieces
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil, divided
  • 1 large head bok choy, chopped into 1/2-inch pieces
  • 1 large red pepper, chopped into 1/2-inch pieces
  • 3 cups hot cooked Jasmine or other long grain rice
  • Garnish: 1 bunch green onions, thinly sliced

Step by Step:

  1. In a large bowl, whisk together first 7 ingredients; add beef and toss to coat. Set aside at room temperature for 30 minutes, stirring occasionally.
  2. Drain beef, reserving marinade and beef separately. Pat beef dry between sheets of paper towels. Add cornstarch to marinade and whisk until smooth.
  3. Heat 1 tablespoon of oil in a wok or large sauté pan set over high heat. When oil just starts to smoke, add beef and cook, stirring frequently, until browned, about 2 minutes. Remove and place in a sieve or colander to drain.
  4. Return pan to high heat and add 11/2 teaspoons of oil and heat until it just starts to smoke. Add bok choy and cook, stirring frequently, until slightly tender, about 90 seconds. Remove and add to sieve to drain.
  5. Return pan to high heat and add remaining 11/2 teaspoons of oil and heat until it just starts to smoke. Add peppers and cook, stirring frequently, until slightly tender, about 2 minutes. Add cooked beef and bok choy and toss to combine. Add marinade mixture and cook, stirring constantly, until sauce is thickened and all ingredients are heated through. Serve with hot Jasmine rice and green onions.
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