This is a recipe that a client shared with me and it is really, really good. Also, this client loves to take pictures of the meals she makes, a way to practice mindfulness, and this one was so colorful and yummy looking. Enjoy!
1 cup quick-cooking brown rice*
2 tsp olive oil
1 lb top round steak, trimmed and cut into thin strips
4 garlic cloves, thinly sliced
1 Tbl minced peeled fresh ginger
1 lb asparagus spears, trimmed and cut into 2-inch pieces
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 (5oz) can sliced water chestnuts, drained
3/4 cup chicken broth
1 Tbl reduced sodium soy sauce or tamari
1) cook the rice according to the package directions, omitting the salt if desired.
2) Meanwhile, heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until browned and cooked through, about 4 mintues. With a slotted spoon, transfer the beef to a plate.
3) Add the garlic and ginger to the skillet an stir-fry until crisp tender, about 2 mintues. Return the beef tot the skillet and add the remaining ingredients. Stir-fry utnil the liquid is reduced, about 3 minutes. Serve over rice.
*You can make Cauliflower rice to have with this as well for lower carbohydrates and another 2 servings of vegetables. Recipe to follow tomorrow.
Per Serving (1 1/2cups beef mixture and 1/2cup rice) 354 calories, 8g fat, 30g carbs, 6g fiber, 39g protein.
Can add extra veggies as well or substitute: snow peas, onion, carrots, mushrooms, kale and broccoli.
No comments:
Post a Comment