Basmati or jasmine rice can be substituted for the Thai rice; cook with light coconut milk, if desired, or sprinkle with flaked coconut when serving.
4 servings
1 pound beef round steak, fat trimmed, cut into strips
8 green onions, sliced
2 cups each: broccoli florets, thinly sliced carrots
⅓–⅔ cup Thai peanut sauce
½ cup reduced-sodium fat-free beef broth
2 teaspoons cornstarch
1 package (6.4 ounces) Thai coconut ginger rice, cooked, warm
¼ cup each: chopped cilantro, dry-roasted peanuts
1. Stir-fry beef in lightly greased wok or large skillet until cooked, 5 to 8 minutes; remove from wok. Add onions, broccoli, and carrots to wok; stir-fry until crisp-tender, 4 to 5 minutes. Stir in peanut sauce and beef; stir in combined vegetable broth and cornstarch and heat to boiling. Boil, stirring until thickened, about 1 minute. Serve over rice; sprinkle with cilantro and peanuts.
Per Serving:
Calories: 289
% of calories from fat: 19
Fat (gm): 6.2
Saturated fat (gm): 1.7
Cholesterol (mg): 55
Sodium (mg): 788
Protein (gm): 28
Carbohydrate (gm): 30.1
Exchanges:
Milk: 0.0
Vegetable: 3.0
Fruit: 0.0
Bread: 1.0
Meat: 3.0
Fat: 0.0