Wednesday Night

Ingredients

3 tsp. finely minced fresh gingerroot, divided

2 cloves garlic, minced, divided

1 lb. (450 g) baby bok choy, cut in half lengthwise (any large pieces cut lengthwise into quarters)

1 red pepper, cut into thin strips

1/4 cup low sodium beef broth

1 lb. (450 g) beef flank steak, cut across the grain into thin slices

1/4 cup (your favourite) Asian Sesame Dressing

1 Tbsp. low sodium soy sauce

 

Instructions

 

HEAT large nonstick skillet on high heat. Add 1 tsp. ginger, half the garlic, bok choy and peppers; stir-fry 1 min. Stir in broth; cover. Cook 3 to 5 min. or until vegetables are crisp-tender. Transfer vegetables to serving platter; cover to keep warm.

COMBINE remaining ginger and garlic with remaining ingredients.
HEAT same skillet on high heat. Add meat mixture; stir-fry 3 to 4 min. or until meat is done. Spoon meat and sauce over vegetables.

 

Serving Suggestion - Serve with hot cooked brown rice and top with thinly sliced green onions.

Substitute - Substitute fresh or thawed frozen broccoli florets for the bok choy.

 

Quick Tip: This colourful, Asian-inspired stir-fry provides an excellent source of vitamin A from the bok choy and an excellent source of vitamin C from the red pepper.

Nutritional Information: 

serving size = 1/4 recipe (300 g)

per serving: Calories 270, Total fat 14 g, Saturated fat 4.5 g, Cholesterol 55 mg, Sodium 520 mg, Carbohydrate 9 g, Dietary fibre 2 g, Sugars 6 g, Protein 27 g, Vitamin A 60 %DV, Vitamin C 140 %DV,

Calcium 10 %DV,  Iron 25 %DV