Sesame Beef Stir-fry

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 469
  • Calories from fat: 33%
  • Fat: 17.3g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 28.4g
  • Carbohydrate: 48g
  • Fiber: 3.1g
  • Cholesterol: 57mg
  • Iron: 6.8mg
  • Sodium: 867mg
  • Calcium: 132mg

Ingredients

  • 1 (1-pound) lean flank steak
  • 1 teaspoon five-spice powder
  • 1 tablespoon dark sesame oil
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 cups red bell pepper strips
  • 2 cups yellow bell pepper strips
  • 1/2 cup no-salt-added beef broth
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 4 cups thinly sliced bok choy
  • 1 tablespoon sesame seeds, toasted
  • 1/4 teaspoon salt
  • 4 cups hot cooked rice

Preparation

  1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
  2. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
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