Beef Veggie Stir Fry
Ingredients
- ½ cup orange juice
- ¼ cup low-sodium soy sauce (gluten-free if necessary)
- 4 teaspoons sesame oil (divided)
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic
- 2 tablespoons honey
- ½ teaspoon chili paste
- 3 tablespoons hoisin sauce (gluten-free if necessary)
- 1½ tablespoons cornstarch
- 1 pound skirt steak, cut into thin strips
- 1 red pepper, cut into chunks
- 3 cups broccoli florets
Directions
- Whisk together orange juice, soy sauce, 2 teaspoons sesame oil, ginger, garlic, honey, chili paste, and hoisin sauce in a medium bowl. Whisk in the cornstarch until no lumps remain and set aside.
- Heat 2 teaspoons sesame oil in a wok over medium heat.
- Add the steak and cook for 3-5 minutes. Next, add the vegetables and cook an additional 5 minutes.
- Pour the stir fry sauce over the meat and vegetables and continue to cook until the sauce thickens and the vegetables are tender (about 5-10 minutes).
- Serve over rice, quinoa, or Cauliflower Rice.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 220 (70 from fat) |
| Total fat | 8g |
| Saturated fat | 2.5g |
| Cholesterol | 50mg |
| Sodium | 590mg |
| Carbohydrate | 18g (2g dietary fiber, 10g sugar) |
| Protein | 19g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
