Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 234 | |
|---|---|---|
| Total Fat | 9.5 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.5 g | |
| Monounsaturated Fat | 4.0 g | |
| Cholesterol | 56 mg | |
| Sodium | 288 mg | |
| Total Carbohydrate | 13 g | |
| Dietary Fiber | 2 g | |
| Sugars | 10 g | |
| Added Sugars | 3 g | |
| Protein | 22 g | |
Dietary Exchanges
1 other carbohydrate, 3 lean meat
Ingredients
Servings 4
Serving Size 2 cups
Ingredients
-
1 pound boneless sirloin steak (all visible fat discarded)
Marinade
-
1/2 small apple, such as Fuji, or Asian pear, peeled, cored, and coarsely chopped -
1/4 cup chopped yellow onion -
2 tablespoons plus 1 teaspoon soy sauce (lowest sodium possible) -
1 tablespoon brown sugar -
1 tablespoon mirin -
1 tablespoon toasted sesame oil -
2 medium garlic cloves (chopped) -
1/4 teaspoon pepper
********************
-
1 1/2 teaspoons canola or corn oil -
1/2 medium yellow onion (thinly sliced) -
1 medium carrot (peeled, cut into matchstick-size strips) -
2 medium green onions (thinly sliced on the diagonal) -
1 teaspoon sesame seeds
Directions
Tip: Click on step to mark as complete.
-
Tightly wrap the beef in plastic wrap. Freeze for at least 2 1/2 hours or up to 5 hours, or until firm but not rock hard. Remove the beef from the plastic wrap. Slice the beef against the grain into 1/8-inch thick slices. Transfer to a resealable plastic bag or a large bowl. -
In a food processor or blender, process the marinade ingredients until smooth. -
Add the marinade to the beef. Using your hands, massage the marinade into the beef for 2 minutes. Refrigerate for at least 2 hours or overnight, turning occasionally. -
In a large skillet, heat the canola oil over medium-high heat, swirling to coat the bottom of the pan. When the pan it hot, quickly arrange the beef in a single layer. (Be sure the pan is hot before adding the beef.) (Don’t overcrowd; work in batches as needed.) Add the marinade to the pan. Cook for 1 to 2 minutes, or until the meat is browned and the sauce begins to thicken. Turn over the beef. Add the onion, carrot, and green onions. Cook for 1 to 2 minutes, or until the meat is browned and the vegetables are tender-crisp. -
Sprinkle the sesame seeds over all.
Cooking Tip: Serve the beef in lettuce cups with steamed brown rice and a small scoop of kimchi (lowest sodium available), a traditional Korean side dish or condiment made of fermented vegetables, most often with a base of cabbage.
Tip: Look for mirin, a sweet rice wine, in the Asian section of the international aisle in your grocery store.
Cooking Tip: You can skip freezing the beef, but this step makes it much easier to slice the beef thinly.
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Slow Cooker Kale and Red Quinoa Soup
Pulled Turkey Tostadas with Cucumber Guacamole
Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
