Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4
3/4 pound flank steak
1 tablespoon peanut oil
1 small red bell pepper, seeded and sliced
8 ounces sliced button mushrooms
3 medium scallions, sliced
2 cloves garlic, peeled and minced
2 teaspoons minced fresh ginger
4 cups fresh trimmed peapods
3 tablespoons low-sodium soy sauce
4 cups cooked rice
1. Slice the steak into thin 1/2" x 3" strips and set aside.
2. Heat the oil in a large wok over medium heat. Stir-fry bell pepper and mushrooms 3 minutes. Add the scallions, garlic, and ginger and stir-fry for 30 seconds. Add the sliced steak and stir-fry for 5 minutes, until beef has browned.
3. Add the peapods and soy sauce and stir-fry for 3 minutes.
4. Remove from heat. Spoon over cooked rice and serve immediately.
Per Serving: Calories: 460 | Fat: 11 g | Saturated fat: 3.5 g | Cholesterol: 65 mg | Sodium: 490 mg | Total carbohydrates: 55 g | Dietary fiber: 3 g | Sugars: 4 g | Protein: 33 g