1/2 pound lean, boneless top sirloin steak, trimmed and cut into 1/8-inch-thick slices
1 cup sliced fresh mushrooms
1/4 teaspoon dried crushed red pepper
3 green onions, cut diagonally into 1/2-inch pieces
1/4 cup low-sodium teriyaki sauce
1 cup hot cooked rice (cooked without salt or fat)s
How to Make It
Place a large nonstick skillet over medium-high heat until hot. Add sesame seeds. Cook, stirring constantly, 1 to 2 minutes or until toasted. Set aside.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1-inch pieces. Set aside.
Coat skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook, stirring constantly, 3 minutes or to desired degree of doneness. Drain beef, and pat dry with paper towels; wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot. Add asparagus, mushrooms, crushed red pepper, and green onions. Cook, stirring constantly, 3 to 4 minutes or until asparagus is crisp-tender. Return beef to skillet, and add teriyaki sauce and cook, stirring constantly, 1 additional minute.
Place 1/2 cup rice on each of 2 individual serving plates. Spoon meat mixture evenly over rice; sprinkle with sesame seeds.
Start cooking the rice before preparing this recipe so it will be ready when the stir-fry mixture is cooked. For speed, use boil-in-bag rice, which cooks in just 10 minutes; each regular-size bag yields 2 cups of cooked rice.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook