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  (or not!)

Preparation

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

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.

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.  To go low-carb, skip the rice all together or use very little.


Nutritional Information: Calories: 440 (35% from fat)  Fat: 17.2g (sat 6.3g,mono 7.2g,poly 1.7g) Protein: 29g Carbohydrate: 41.8g  Fiber: 7.7g Cholesterol: 53mg  Iron: 3.9mg Sodium: 745mg  Calcium: 142mg


Source & Image:  cookinglight.com

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Written by Lea Barlow • Leave a comment