Ginger Beef Stir-Fry

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adapted from Cooking Light

INGREDIENTS:

  • 3  tablespoons light soy sauce
  • 4  teaspoons  cornstarch
  • 1  tablespoon  hoisin sauce
  • 2  to 3 teaspoons chili garlic sauce (such as Lee Kum Kee – found in the Thai department of most grocery stores)
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 2  teaspoons  dark sesame oil
  • 1/4  cup  finely chopped green onions
  • 2  tablespoons  grated fresh ginger
  • 3  garlic cloves, minced
  • 1  pound  boneless sirloin steak, cut into 1/4-inch strips
  • 5  cups  (2-inch) cut green beans (about 1 1/4 pounds)
  • 1  cup  red bell pepper strips
  • 3/4  cup  (2-inch) slices green onion tops
  • 2  cups  hot cooked brown rice

DIRECTIONS:

1.  Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

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Lee Kum Kee Sauce (I found it at Hannaford) 

2.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.

3.  Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

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4.  Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.

5.  Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

Makes:  4 Servings – 1 3/4c. Beef Mixture, 1/2c. Rice
WWP: 9

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