Ginger-Lime Beef Stir-Fry
(courtesy Cooking Light)
1 Tbsp sugar
1 Tbsp grated, peeled fresh ginger
2 Tbsp fresh lime juice
1 1/2 tsp low-sodium soy sauce
1/4 tsp crushed red pepper
1 Tbsp canola oil
12 oz boneless sirloin steak, cut into thin strips
1/4 cup diagonally cut green onions
4 lime wedges
1. Combine first 5 ingredients in a small bowl; stir well with a whisk.
2. heat canola oil in a large nonstick skillet over medium high heat. Add steak; cook 4 minutes or until browned, stirring frequently. Remove from heat; drizzle evenly with ginger-lime mixture. Garnish with onions and lime wedges, if desired. Serve over cellophane noodles.
Fat: 9 grams
Fiber: 0.1 grams
This had a great flavor to it, and a good amount of heat as well! I was new to the cellophane noodles--very odd in appearance until you add the sauce--and then, not unlike tofu, they seemed to take on the flavor and color of the rest of the dish.
Next time, I'll take a picture!
- ▼ June (10)