Stir-Fried Beef with Ginger-Carrot Sauce

For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.

Yield: 4 servings (serving size: 1 1/4 cups steak mixture and 1/2 cup rice)

Ingredients

• 12  ounces  flank steak, trimmed
• 1  tablespoon  cornstarch
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground white pepper
• 1  tablespoon  peanut oil, divided
• 1  large green bell pepper, chopped (about 1 1/2 cups)
• 1  cup  thinly sliced carrot
• 2  teaspoons  minced fresh ginger
• 1  cup  fat-free, less-sodium chicken broth
• 1  teaspoon  chile paste with garlic (such as sambal oelek)
• 2  cups  hot cooked rice

Preparation

Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.

Nutritional Information

Calories:

290 (28% from fat)

Fat:

9g (sat 2.8g,mono 3.8g,poly 1.4g)

Protein:

21.5g

Carbohydrate:

29.6g

Fiber:

2.3g

Cholesterol:

26mg

Iron:

2.7mg

Sodium:

462mg

Calcium:

47mg