Low-Cal Beef Stir-Fry - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Low-Cal Beef Stir-Fry

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1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets cut into bite size pieces
12-15 snow peas
1/2 green and red pepper cut into thin strips
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger

hot cooked rice

In a plastic Ziploc bag add, 2 tablespoons water, ½ soy sauce and garlic powder. Add Beef and let marinate for at least an hour. Marinating overnight brings more flavor. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli, snow peas, peppers and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger; add to the pan. Cook and stir for 2 minutes. Serve over rice.