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Chinese Spicy Gingered Beef

Yield 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)

Ingredients

  • 1 (3/4-pound) flank steak
  • 1 tablespoon cornstarch
  • 2 teaspoons olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup halved baby carrots
  • 1/2 cup fat-free beef broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dry white wine
  • 1/2 teaspoon crushed red pepper
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 3 cups sliced bok choy (about 6 ounces)
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 361
  • caloriesfromfat 26 %
  • fat 10.6 g
  • satfat 3.8 g
  • monofat 4.9 g
  • polyfat 0.6 g
  • protein 21.3 g
  • carbohydrate 43.4 g
  • fiber 2.6 g
  • cholesterol 43 mg
  • iron 3.7 mg
  • sodium 442 mg
  • calcium 88 mg

How to Make It

  1. Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steak mixture; sauté 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.