By keeping the meat serving to a sensible three-ounce cooked portion and using the low-fat but flavorful flank cut, this entrée limits saturated fat while offering plenty of iron and protein. Prepare steamed rice and sautéed baby bok choy while the meat marinates.
1/3 cup chopped green onions
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons sesame oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed and cut diagonally into thin slices
1/2 cup water
1 tablespoon crunchy peanut butter
1 teaspoon cornstarch
How to Make It
Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag; seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.
Combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer; cook 1 minute, stirring frequently. Remove from heat; keep warm.
Remove steak from bag, discarding marinade. Heat a large nonstick skillet over medium-high heat. Add beef to pan; cook 2 minutes on each side or until desired degree of doneness. Serve with sauce.