Wednesday, March 2, 2016

Healthy One-Pot Beijing Beef

Over the last few months, so many people have said things to me about how they couldn't possibly go on a diet because they would get bored with, "Diet food".  I never get bored with the food that I eat.  I get to eat some pretty amazing food that is still super healthy and light.  This is one of those meals that is so fantastic that no one would know was reinvented into a healthier version.  It's packed with fresh flavor and a spicy kick.  The best part is that this dinner is ready in 20 minutes!
The thinly sliced flank steak is perfectly tender.  It is very filling because it is packed with lean protein and delicious crisp vegetables.  The sauce thickens from the cornstarch and flour that coats the beef to create a smooth and rich Beijing sauce.  This recipe does use PB2 which can be found in many  grocery stores in the peanut butter isle.  I often order mine from Amazon since I like to have the larger containers at home.

One-Pot Beijing Beef
Servings: 6 ★ Size: 1 generous cup ★ 
Smart Points: 5 ★ Points Plus: 4 ★ Calories: 198 ★ Total Fat: 4 g ★ Saturated Fat: 1 g ★ Protein: 14 g ★ Carbohydrates: 30 g ★ Fiber: 3 g ★ Sugars: 11 g ★ Sodium: 1047 mg ★ Cholesterol:  14 mg

· 1 1/2 lbs (680 g) lean flank steak, thinly sliced
· 1/4 cup (30 g) cornstarch
· 1/4 cup (35 g) wheat flour
· 1 tsp (5 g) ground ginger
· 1 clove garlic, minced
· 1 large onion, sliced
· 2 bell peppers, sliced
· 2/3 cup (160 ml) soy sauce, low-sodium
· 1 tablespoon (12 g) brown sugar
· 2 tablespoons (30 ml) oyster sauce
· 1 tablespoon (15 ml) sriracha
· 2 tablespoons PB2 or another powdered peanut butter
· 2 teaspoons rice wine vinegar
· fresh black pepper
· 1 cup (200 g) sugar snap peas 

1. Thinly slice the flank steak. In a large freezer bag add the cornstarch, wheat flour, and ground ginger.  Add the flank steak and shake well.  The steak will be well coated.  Add the steak to a large frying pan or wok that has been sprayed with non-stick spray.  Cook for 4 minutes over medium-high heat.
2. Add the garlic, onion, and bell peppers to the pan.  Stir-fry for 3-4 minutes until the vegetables are beginning to soften.  
3. Add in the soy sauce, brown sugar, oyster sauce, sriracha, PB2, rice wine vinegar, and black pepper.  Stir well and cook for an additional minute.  Place the sugar snap peas into the pan and continue to cook for 3 minutes or until the sugar snap peas are done.  Note: If the sauce gets too thick just add a little water to give the sauce the needed slack.

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