Beef, it’s what’s for dinner.

This is adapted from a fairly recent recipe from Weight Watcher’s Magazine.  I have made it twice now for two different groups of folks and it was a huge hit both times! 

Beef and Vegetable Stir Fry

  • 1 1lb flank steak , trimmed, cut in half lengthwise, and thinly sliced against grain
  • 6 tablespoons soy sauce
  • 2 teaspoons canola oil
  • 4 garlic cloves, minced
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 large sweet onion, thinly sliced
  • 1 cup celery, sliced into thin halfmoons
  • 1 cup baby carrots, cut into matchstick strips
  • 1 cup sliced button mushrooms
  • 1 cup yellow crookneck squash, cut into matchstick strips
  • 1 cup zucchini, cut into matchstick strips
  • 2 cups mixed colored (red, yellow, or orange) bell peppers, cut into matchstick strips
  • 1 cup fresh snow peas, trimmed
  • 2 tablespoons dry white wine
  • 1/2 cup fresh basil leaves, chopped fine
  • 1/2 cup fresh cilantro leaves, chopped fine

Toss steak and 1 tablespoon soy sauce in a medium bowl.  Heat 1 teaspoon of the oil in a large nonstick skillet (or wok) over high heat.  Stir fry until just lightly browned, do not overcook.  Transfer to plate and cover with foil.  Reduce heat down to medium high, pour in remaining oil and swirl to coat pan.  Add garlic, ginger, and red pepper flakes.  Stir fry until fragrant and garlic starts to brown.  Add onion, celery, carrots, and mushrooms.  Stir fry just until onions start to soften and mushrooms start to wilt.  Add remaining vegetables and wine, stir fry until peppers just start to soften.  Stir in steak and remaining soy sauce, cooking until vegetables are crisp-tender and steak is hot.  Serve sprinkled with fresh basil and cilantro.    Makes 4 servings  at 5 pts each.   I have really bumped up the veggies in this such that I don’t find any starch (like rice) necessary with it.  But, it would certainly be nice with a 1/2 cup to a cup (per serving) of brown rice or udon noodles, both of which would add 2 to 4 points per serving.  Option:  you could also add a small, drained can of water chestnuts and/or bamboo shoots to this when you add all the veggies the second time.  They add nice flavor and no additional points.

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About wwfoodie

Foodie trapped in a Weight Watcher's body.
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2 Responses to Beef, it’s what’s for dinner.

  1. Mary says:

    This really sounds wonderful. I love the addition of all the veggies. This is my first visit to your blog, but it will not be my last. I hope you are having a great day. Blessings…Mary

  2. Sounds really good, a great meal for guests, lots to choose from with the vegetables if you have a fussy eater.

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