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Ginger, Beef, and Green Bean Stir-Fry

Yield 4 servings (serving size: 1 3/4 cups beef mixture and 1/2 cup rice)
Fresh green beans and bell peppers combine with chili garlic and hoisin sauces for a quick and tasty entrée.

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 4 teaspoons cornstarch
  • 1 tablespoon hoisin sauce
  • 2 to 3 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 teaspoons dark sesame oil, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 pound boneless sirloin steak, cut into 1/4-inch strips
  • 5 cups (2-inch) cut green beans (about 1 1/4 pounds)
  • 1 cup red bell pepper strips
  • 3/4 cup (2-inch) slices green onion tops
  • 2 cups hot cooked white rice

Nutrition Information

  • calories 440
  • caloriesfromfat 35 %
  • fat 17.2 g
  • satfat 6.3 g
  • monofat 7.2 g
  • polyfat 1.7 g
  • protein 29 g
  • carbohydrate 41.8 g
  • fiber 7.7 g
  • cholesterol 53 mg
  • iron 3.9 mg
  • sodium 745 mg
  • calcium 142 mg

How to Make It

  1. Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

  3. Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.