Saturday, March 6, 2010

Asian Beef Stir-Fry

This is one of my favorite lighter recipes. It's out of our Eating for Life Book by Bill Phillips.

Asian Beef Stir-Fry
Peppered steak strips with oriental-style vegetables and noodles
Servings: 4
Preparation Time: 30 minutes

4 portions spaghetti (about 8 oz uncooked) I use the whole grain spaghetti
4 portions lean steak (about 1 lb)
1/8 tsp crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
½ cup lite soy sauce


Prepare spaghetti according to its package directions; drain and set aside.
While the spaghetti is cooking, slice steak lengthwise into 2-inch strips. Cut crosswise into 1/8-inch-thick slices.
Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.
Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside.
Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp-tender, approximately 2 more minutes.
Return steak to the skillet. Add cooked spaghetti and lite soy sauce; mix gently and heat thoroughly.
Divide into 4 portions, serve and enjoy!

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