Chinese Beef with Crisp Vegetables

The colors and textures of this dish give it great eye appeal. Be sure not to overcook the vegetables and use the best quality steak, such as rib-eye, sirloin, filet or New York. For a change, replace the beef with chicken, pork or firm tofu and use any vegetables of your choice. Serve it over steamed rice, noodles or couscous.

1. To make the sauce, whisk the stock, sugar, soy sauce, vinegar, sesame oil, cornstarch, garlic and ginger in a bowl. Set aside.

2. Spray a large non-stick skillet with cooking oil and place over high heat. When it’s hot, brown the beef for 3 minutes, or until it’s browned but still rare. Remove from the pan, let it rest for 5 minutes, then slice thinly.

3. Respray the pan. Heat the vegetable oil, then add the broccoli, red pepper and snow peas. Cook for 3 minutes. Return the beef to the pan. Stir the sauce and add it to the pan. Stir-fry for 2 minutes, or until the sauce is thickened and bubbly and the beef is done to your liking. Be careful not to overcook it.

4. Place on a serving platter and garnish with cilantro, green onion and cashews (if using).

3/4 cup beef or chicken stock
1/4 cup packed brown sugar
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 tsp sesame oil
1 Tbsp cornstarch
2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
12 oz boneless grilling steak
2 tsp vegetable oil
1 1/2 cups chopped broccoli
1 1/2 cups thinly sliced red bell pepper
1 1/2 cups snow peas
1/4 cup chopped cilantro or parsley
1/4 cup chopped green onion
2 Tbsp chopped toasted cashews (optional)

Nutritional Analysis per Serving

Calories 161
Protein 10 g
Fat 10 g
Saturated Fat 2.5 g
Carbohydrates 25 g
Cholesterol 15 mg
Sodium 375 mg
Fiber 3g

Prep Time: 15 minutes
Cook Time: 8 minutes

Make Ahead: Prepare sauce up to 4 days in advance and refrigerate.

Serves 4