Nuts: Spicy Beef & Vegetable Stir-Fry
Source of Recipe
Weight Watchers 1992
Nuts: Spicy Beef & Vegetable Stir-Fry
Serves: 4
1/2 c. low-sodium beef broth
1 T. reduced-sodium soy sauce
2 tsp. cornstarch
1 tsp. Dijon mustard
6 broccoli spears
2 tsp. peanut oil
1 c. cauliflower florets
1/2 c. chopped onion
1 clove garlic, finely chopped
8 oz. cooked lean roast beef, cut into strips
1 oz. unsalted peanuts coarsely chopped
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
In a small bowl, combine the first 4 ingredients, and stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite-sized pieces.
In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp tender and the onion begins to brown, 4 to 5 minutes.
Stir the cornstarch mixture again and pour it into the wok. Stir in beef, peanuts, pepper flakes and black pepper and stir-fry until the sauce thickens and beef is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating.
One 1-cup serving equals: 205 calories�20 gm protein�10 gm fat�9 gm carbohydrate�46 mg cholesterol�241 mg sodium.
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