Beef Stir Fry

14 25 645
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Beef Stir Fry
Health Highlights

Ingredients


2 tbsp Soy sauce, low sodium (for sauce)
1 tbsp Maple syrup (for sauce (or honey))
1/2 tbsp Cornstarch (for sauce)
2 1/2 clove(s) Garlic (for sauce; grated)
1 piece, 1/2-inch Ginger root (for sauce; grated)
1/2 tsp Sea Salt (for sauce)
1 dash Black pepper (for sauce)
454 gm Beef, flank, lean (sliced)
1 1/2 medium pepper(s) Red bell pepper (cut into 1 inch pieces; use any color pepper)
1 large Zucchini (cut into quarters)
128 gm Sugar snap peas ((any other green vegetable))
1/4 cup Cashew nuts, raw (unsalted)
1 tbsp Sesame oil (toasted)
1 1/2 stalk(s) Green onion (large; chopped)

Instructions


  1. In a small bowl, whisk together Stir Fry Sauce ingredients and set aside.
  2. In a wok, toast cashews on medium heat until golden brown, stirring occasionally. Transfer to a small bowl and set aside.
  3. Return wok to high heat and add 1 tbsp sesame oil. Add beef and cook until brown and crispy, for about 10 minutes, stirring occasionally. Move beef to a side of the wok and add remaining sesame oil, bell pepper, zucchini, and snap peas to the center of the wok. Cook vegetables for 5 minutes, stirring occasionally.
  4. Add cashews, pour sauce, and stir. Cook stir fry until vegetables are tender and the sauce has thickened, about 3 - 5 minutes, stirring frequently.
  5. Top with green onion.

Nutrition Facts

Per Portion

Calories 645
Calories from fat 295
Calories from saturated fat 91
Total Fat 33 g
Saturated Fat 10.1 g
Trans Fat 0.6 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 15.4 g
Cholesterol 106 mg
Sodium 1329 mg
Potassium 1776 mg
Total Carbohydrate 32 g
Dietary Fiber 5.8 g
Sugars 17.6 g
Protein 58 g

Dietary servings

Per Portion


Meat 2.5
Meat Alternative 0.5
Vegetables 5.8

Energy sources


Pygal18%427.5618114778565121.2576336903619746%426.5721804628721269.371328527421636%300.5518188226708157.7434702687666618%46%36%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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