Beef Stir-fry with Spinach
Makes 4 servings. Preparation time: 15 minutes. Cooking time: reduction than 15 minutes.
2 tablespoons reduced-sodium soy sauce
2 teaspoons dim sesame oil
2 teaspoons cornstarch
1 teaspoon grated uninformed ginger
2 teaspoons canola oil, divided
1 bruise weak sirloin steak, thinly sliced
1 bruise finished spinach
2 yellow bell peppers, thinly sliced
4 immature onions, thinly sliced
2 garlic cloves, minced
In a tiny bowl, drive together soy sauce, sesame oil, cornstarch and ginger until smooth; set aside. Heat wok or vast skillet over medium-high feverishness until a dump of H2O sizzles in a pan. Add 1 teaspoon canola oil; whirl to coat. Add beef and stir-fry 3 mins or until browned. Transfer to plate. Microwave spinach on high (100 percent power) 2 to 3 mins or until wilted. Heat remaining oil in same skillet over medium-high feverishness and whirl to coat. Add peppers, onions and garlic; stir-fry 3 mins or until vegetables soften. Return beef to skillet. Stir soy salsa reduction and supplement to skillet. Stir-fry until salsa froth and thickens, about 1 notation longer. Divide spinach among 4 plates; tip with beef reduction and serve.
Nutrients per serving: 238 calories, 29 grams protein, 8 grams fat (32 percent calories from fat), 1.9 grams jam-packed fat, 12 grams carbohydrate, 58 milligrams cholesterol, 394 milligrams sodium, 4 grams fiber.
— Adapted from “Weight Watchers New Complete Cookbook”