Wok Dish

WW: Wok Dish

1 lb. lean sirloin steak, cut into thin strips (about 1/4-in. thick)
1 cup thinly sliced red bell pepper
2 cups trimmed snow peas
1 cup chopped green onions
1 cup low-sodium, reduced-fat chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons reduced-fat peanut butter
1 tablespoon grated ginger root
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
4 cups cooked brown rice

Spray a large non-stick wok or skillet with non-stick spray. Add the beef and cook high heat until beef is no longer pink, about 4 minutes. Remove beef from wok and set aside.

Add red pepper, snow peas, and green onions to wok. Cook and stir until vegetables are tender-crisp, about 3-4 minutes.

Whisk together broth, peanut butter, soy sauce, ginger root, cornstarch, sesame oil, and red pepper flakes. Add to vegetables, along with beef. Cook and stir until sauce is bubbly and thickened, about 2 minutes.

Serve beef and vegetables over hot, cooked rice.

Makes 4 servings.

Hint: You can replace the sirloin steak with strip of boneless, skinless chicken or turkey breast. The sesame oil adds a distinct flavor to the stir fry, so don’t leave it out of this recipe.

Per Serving: 446 calories, 12.4 g fat, 57.6 g carbohydrate, 31.7 g protein, 407 mg sodium, 68 mg cholesterol Calories From Fat: 23.8%
10 pts.