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If you wish, you can substitute pork for the beef.
You can also use almost any vegetables in addition to or in place of the cauliflower or snow pea pods.
If you're in a hurry, most grocery stores offer pre-cut stir-fry veggies in the meat section or the produce section.
You can easily substitute or add broccoli florets in place of or alongside the cauliflower in this recipe.
Don't forget, minced garlic is available in most supermarkets in jars in the produce section.
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| Chinese Beef Toss |
Ingredients
6 servings - 19.5 g protein and 10 g carb per serving
255 calories per serving
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| 1 pkg (7 ounce) |
snow pea pods |
| 3 tbsp |
vegetable oil |
| 1 pound |
flank steak (cut thinly across the grain) |
| 1/4 cup |
chopped onion |
| 1 small clove |
garlic (minced) |
| 4 cups |
raw cauliflower flowerets (thinly sliced) |
| 1 cup |
beef broth |
| 2 tbsp |
cornstarch |
| 1/4 cup |
soy sauce |
| 1/2 cup |
cold water |
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- Place frozen pea pods in a colander and run them under cold water until they are separated.
- Drain and set aside.
- Heat heavy skillet or wok over high heat.
- Add oil to pan and rotate pan to coat evenly.
- Add half of the beef.
- Cook quickly, stirring constantly, until just browned.
- Remove and set aside.
- Add remaining beef and cook until just browned.
- Remove and set aside.
- Cook onion and garlic in remaining oil for 2 minutes.
- Add cauliflower and broth.
- Cook, stirring gently, for 3 minutes.
- In small mixing bowl, combine cornstarch, soy sauce, and water.
- Stir cornstarch mixture into broth.
- Add beef and pea pods.
- Cook, stirring constantly, until sauce thickens.
- Serve while hot.
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