Fabulous, Lean Steak Stir-Fry, Better Than Takeout
Ingredients
- 1 cup brown Basmati rice, uncooked, see shopping tips
- ½ of a 7 oz. jar hoisin sauce, see shopping tips
- ½ cup rice vinegar or seasoned rice vinegar
- 1 (8 oz.) can pineapple chunks, unsweetened, not drained, ½ cup juice from can
- 2 tablespoons honey
- 1 tablespoon fresh garlic, chopped
- 1 tablespoon ginger (from a jar), see shopping tips
- 1 tablespoon reduced-sodium soy sauce
- Less than ⅛ teaspoon red pepper flakes or more, if you like it very spicy
- 1 teaspoon olive oil or canola oil
- 1 pound lean top sirloin, cut into bite size chunks, see shopping tips
- 1 cup red bell pepper, seeded, thinly sliced
- 1 cup scallions, chopped
- 1 cup frozen shelled edamame or green peas, not defrosted
Instructions
- Cook rice according to package instructions and keep warm.
- In the meantime, in a small saucepan, add ½ of the jar of hoisin sauce, vinegar, pineapple juice from the can of pineapple, honey, garlic, ginger, soy sauce, red pepper flakes and mix well. Bring to a boil, turn down to a simmer and cook for 3 minutes. Set aside.
- In a large nonstick pan or wok, heat 1 teaspoon oil over high heat. Add beef and stir-fry until browned, about 3-4 minutes.
- Add red bell pepper, scallions, edamame, pineapple chunks, and saute for 1 minute. Add sauce and mix well. Cook for 1 more minute.
- To serve: place ¾ cup brown rice on each plate or bowl and spread out. Top each with 1 cup stir-fry.
Nutrition
Serving: 1.75cupsCalories: 500kcalCarbohydrates: 68gProtein: 36gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 859mgFiber: 4gSugar: 26gBlue Smart Points: 12Green Smart Points: 12Plus Points: 13