I made this for dinner tonight and it was FABULOUS! I didn't have any molasses so I just omitted it. Then, once my meat was cooked, I removed it and threw the cabbage, red peppers and bean sprouts in the skillet and let them cook in the juices from the beef. :9 Did I mention it was delish!!!!
Thai Beef Stir Fry
Day 2 - Serves 4
INGREDIENTS:
3/4 cup salsa (your favorite)
1/3 cup low sodium reduced fat peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 tablespoon vegetable oil
3/4 pound sirloin steak, trimmed of all visible fat and cut into strips
1 tablespoon sesame seeds, toasted if desired
2 tablespoons thinly sliced green onions
COOKING INSTRUCTIONS:
For sauce: In a medium saucepan, combine salsa, peanut butter, soy sauce, vinegar, molasses and water; bring to a boil, stirring often; reduce heat and keep warm. Meanwhile, in a large zipper-topped plastic bag, combine chili powder, ginger, garlic powder and pepper; add beef strips, seal bag and shake to coat. In a large skillet, heat vegetable oil over medium-high heat; cook and stir sirloin strips for 2 to 3 minutes, or until cooked through. Spoon the sauce onto individual dinner plates; arrange steak strips on top of sauce; sprinkle with sesame seeds, then top with green onions.
LC SERVING SUGGESTION: Serve over lightly steamed finely shredded cabbage, thin red bell pepper strips and bean sprouts.
SERVING SUGGESTION: Add Chinese noodles.
KOSHER: No changes necessary.
GLUTEN FREE: Use gluten free peanut butter and soy sauce.
NUTRITION per serving:
289 Calories; 9g Fat; 25g Protein; 14g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 577mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat. Points: 6
Copyright © 2008 Leanne Ely All Rights Reserved. May be copied for individual personal use only.
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Body Clutter Menu-Mailer – Volume 4, Week 9