Photo from eatthis,com
Stir-fries, by definition (fresh vegetables, a bit of protein, a thin layer of sauce) should be wholesome meal. Unfortunately, America's interpretation of Chinese food includes fewer fresh veggies, fatty rather than lean meats, and an abundance of greasy sauce that makes each dish taste exactly the same as the last. As a result, the cavalry of 1,000-calorie-plus sodium-laden meals has arrived. This spicy-sweet beef stir-fry is everything a stir-fry should be: quick, tasty, and wonderfully healthy.
INGREDIENTS
2 tablespoons low-sodium soy sauce
2 teaspoon cornstarch
12 ounces flank steak, thinly sliced across the grain
1/2 tablespoons peanut or vegetable oil
8 scallions, split into greens and whites, chopped
4 garlic cloves, thinly sliced
2 cups finely sliced mushrooms
4 cups green beans (cut ends off) or sugar snap peas
2 tablespoons hoisin sauce
1 tablespoon of chili garlic sauce
SWEET AND SPICY BEEF STIR-FRY RECIPE
1. With a fork, combine the soy sauce and cornstarch in a big shallow bowl.
2. Toss in the steak and set aside for 10 minutes.
3. In a wok or big sauté pan, heat the oil over high heat. When the wok is smoking hot, add the garlic and scallions whites and sauté for 30 seconds, or until fragrant but not browned. Stir-fry the mushrooms and green beans for 3 to 4 minutes, using a metal spatula to keep the vegetables moving.
4. Stir-fry the beef with the soy sauce for 3 minutes, or until the steak is thoroughly browned on the outside. Cook until the sauce lightly clings to the surface of the meat and vegetables after adding the hoisin and chili sauce. Serve garnished with scallion greens.