I love stir-fry. Part of that is because I love rice (noticing a trend here - I love carbs but have to moderate myself). So, I am sparing with the rice and pair it with a super delicious and flavorful stir-fry. A hint of spice, a little ginger, and teriyaki...give it a try - you'll be glad you did! This recipe looks long, but if you cut your vegetables first, it moves REALLY fast. I'll be eating it for lunch this whole week.
Recipe
* 1 1/2 lbs steak like bottom round (trim off any areas of fat that you can)
* 1 lime, zest and juice
* 6 TBSP low sodium soy sauce
* 1/4 cup teriyaki stir fry sauce (thicker kind)
* 1 TBSP cornstarch
* 1 TBSP sesame oil
* 1 TBSP rice vinegar
* 1 TBSP ginger paste
* 1 tsp canola oil
* 4 cloves garlic, minced
* 1 jalapeno seeded and cut into long, thin strips
* 6 ounces green beans, cut in half lengthwise
* 1 cup carrots, cut into thin strips
* 1 red bell pepper, cut into thin strips
* 4 ounces snow peas, cut in half lengthwise
Slice steak into very thin strips. Put it into a small bowl. Zest lime and juice. Add the lime juice and zest to the meat. Add the 6 tablespoons of low sodium soy sauce. Let sit while you cut vegetables.
Mix teriyaki sauce, cornstarch, sesame oil, rice vinegar and ginger paste. Whisk to incorporate the cornstarch.
Heat 1 tsp oil in a large skillet. Add the meat and cook 3-4 minutes until no longer pink. Use tongs to remove the meat to a plate. Add the minced garlic and jalapeno to the skillet and stir-fry approximately one minute.
Add the carrots, bell pepper, and green beans. Stir-fry until slightly tender. Then add snow peas and stir-fry until all vegetables reach desired tenderness. Add the sauce and stir until all vegetables are coated. Add the meat and stir to coat. Turn off heat and serve over white rice.
For lunch servings, I divided the stir-fry into 5 servings and spooned over 75 grams of cooked, long grain white rice. I use a food scale to measure the rice.
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