Cooking time: 10 minutesThis weeknight meal takes advantage of frozen ingredients to get dinner on the table quickly.
Preparation time: 10 minutes Cooking time: 10 minutes
1 ¾"-thick sirloin or top round steak (8 ounces), thinly sliced
2 tablespoons reduced-sodium soy sauce, divided
2 teaspoons canola oil
1 bag (14 ounces) frozen stir-fry or Asian vegetable mix
1 pouch (10 ounces) frozen brown rice
1 tablespoon finely chopped fresh ginger
2 teaspoons minced garlic
½ cup diagonally sliced scallions
¼ cup coarsely chopped dry-roasted peanuts
1. In a bowl, toss the meat with 1 tablespoon of the soy sauce.
2. Set a wok or large skillet over high heat for 1 minute. Add the oil. Place the meat in a single layer in the pan. Cook, without stirring, for about 1 minute, or until browned on the bottom. Stir. Cook 1 minute, stirring once or twice, until all pink is gone. With a slotted spoon or tongs, transfer the meat to a dish and set aside.
3. Add the vegetables to the pan. Stir-fry over medium heat about 5 minutes, or until the vegetables are tender.
4. Meanwhile, cook the rice per package directions.
5. Add the ginger and garlic to the pan. Stir-fry for 30 seconds. Add the reserved meat, rice, scallions, peanuts, and the remaining 1 tablespoon soy sauce. Stir-fry until heated through.
MAKES 4 SERVINGS
Per serving: 270 calories, 28 g carbohydrate, 19 g protein, 11 g fat, 2 g saturated fat, 35 mg cholesterol, 356 mg sodium, 5 g fiber
Carbohydrate Choices: 2
Dietary Exchanges: 1 starch, 1½ vegetable, 2 meat, 1 fat
