Quick Beef Stir-Fry with Spinach

Serves 4 • Photo

• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons Asian (dark) sesame oil
• 2 teaspoons cornstarch
• 1 teaspoon grated peeled fresh ginger
• 2 teaspoons canola oil
• 1 (1-pound) boneless sirloin steak, trimmed and thinly sliced
• 1 pound pre-washed spinach
• 2 yellow bell peppers, thinly sliced
• 4 scallions, thinly sliced
• 2 garlic cloves, minced

1 Stir together soy sauce, sesame oil, cornstarch, and ginger in small bowl until smooth.

2 Heat large skillet or wok over medium-high heat until a drop of water sizzles in pan. Add 1 teaspoon of canola oil and swirl to coat pan; add steak and stir-fry until browned, about 3 minutes. Transfer to plate.

3 Meanwhile, place spinach in large microwavable bowl; cover with wax paper and microwave on High heat until wilted, 2–3 minutes.

4 Heat remaining 1 teaspoon oil in same skillet over medium-high and swirl to coat. Add bell peppers, scallions, and garlic; stir-fry until vegetables soften, about 3 minutes.

5 Return steak to skillet; stir soy sauce mixture and add to skillet. Stir-fry until sauce bubbles and thickens, about 1 minute longer.

6 Divide spinach among 4 plates; top with steak mixture.

PER SERVING: (1⅓ CUPS STIR-FRY AND ABOUT ½ CUP SPINACH): 246 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 392 mg Sod, 12 g Total Carb, 4 g Sugar, 4 g Fib, 31 g Prot, 137 mg Calc. PointsPlus value: 6

Teriyaki Beef Stir-Fry

Serves 4

• ⅓ cup reduced-sodium chicken broth
• 1 tablespoon teriyaki sauce
• 1 teaspoon cornstarch
• 2 teaspoons canola oil
• 1 (1-pound) boneless sirloin steak, trimmed and thinly sliced
• 1 cup sliced bok choy
• 4 scallions, cut into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, minced

1 Stir together broth, teriyaki sauce, and cornstarch in small bowl until smooth.

2 Heat large skillet over medium-high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat pan; add steak and stir-fry until browned, about 3 minutes. Transfer to plate.

3 Heat remaining 1 teaspoon oil in same skillet over medium-high heat and swirl to coat. Add bok choy, scallions, bell pepper, and garlic; stir-fry until vegetables are crisp-tender, about 4 minutes.

4 Re-stir cornstarch mixture and add to skillet; stir-fry until sauce bubbles and thickens, about 1 minute longer. Return steak to skillet; stir-fry 1 minute.

PER SERVING: (1 CUP): 193 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 267 mg Sod, 5 g Total Carb, 2 g Sugar, 1 g Fib, 28 g Prot, 40 mg Calc. PointsPlus value: 5