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<\/a>\nAsian Beef Stir-Fry<\/span><\/p>\n
Prep: 10 minutes 1.<\/span>In medium bowl, whisk 3 tablespoons seasoning, lime juice and 3\/4 cup water. 2.<\/span>In large bowl, toss steak and remaining seasoning. Heat wok or large skillet over medium-high heat; add oil and heat until shimmering but not smoking. Add steak and cook 4 minutes, stirring frequently; with slotted spoon, transfer the steak to a bowl. 3.<\/span>In same wok, cook vegetable blend as label directs, stirring frequently; during last 2 minutes of cooking, whisk and add lime juice mixture. Reduce heat to medium; heat to a boil, stirring constantly. Add steak; cook 1 minute or until steak is heated through and sauce is slightly thickened. Makes about 5 cups. 4.<\/span>Serve stir-fry over rice. Chef Tips:<\/span> Dietitian’s Dish Tip(s):<\/span>
\nCook: 18 minutes \u2022 Serves: 4<\/span> <\/p>\n
\n3\t<\/span>tablespoons fresh lime juice
\n1-1\/4<\/span>pounds boneless beef sirloin steak or flank steak, sliced 1\/4-inch thick across the grain
\n1-1\/2<\/span>tablespoons vegetable oil
\n1\t<\/span>package (14 to 16 ounces) favorite frozen stir-fry vegetable\u00a0blend
\n3\t<\/span>cups cooked white rice<\/p>\n<\/div>\n
\n<\/span><\/p>\n
\n<\/span><\/p>\n
\n<\/span><\/p>\n
\n<\/span><\/p>\n
\nApproximate nutritional values per serving (1\u00bc cups stir-fry, 3\/4 cup rice):
\n489 Calories, 11g Fat (3g Saturated), 74mg Cholesterol, 534mg Sodium, 59g Carbohydrates, 2g Fiber, 6g Sugars, 33g Protein
\n<\/span><\/p>\n
\nChange up the protein in this dish with boneless, skinless chicken breasts, shrimp or tofu for an endless variety of stir-fries.
\nTry serving over Asian-style noodles sprinkled with thinly sliced green onions.<\/p>\n
\n> Make a nutritious, keto-friendly swap for the brown rice. \u201cRiced\u201d cauliflower or other vegetables are great options without all the carbs.
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