This recipe is based on a classic Chinese dish that many of you may have enjoyed in the past. Now for many of us this dish is too high in carbohydrates because of the tomatoes, sugar and cornstarch. Too high until now that is. I have taken the classic recipe and reduced the amount of tomato, eliminated sugar and cornstarch altogether and increased other healthy vegetables like bell peppers and mushrooms. I have also added tofu shirataki noodles for flavor and texture. I hope you enjoy.
Beef and Tomato Stir Fry with Tofu Shirataki Noodles
Ingredients:
1 lb. beef flank steak, thinly sliced
1/2 tsp. white pepper
1/4 cup brown rice vinegar
2 cloves garlic, smashed + 4 cloves garlic thinly sliced
2 tsp. ginger root, grated
1 1/4 cup onion, sliced
1 1/4 cup green bell pepper, sliced
1 3/4 cup straw mushrooms (1 - 15 ounce can, drained and rinsed well)
2 Tbsp. tomato paste
1 cup reduced sodium beef stock
1 1/2 cup fresh tomato, cut into wedges
2 - 8 ounce packages Tofu Shirataki Fettuccine Noodles, rinsed well in cool water
vegetable spray
Marinate the sliced beef in the white pepper, brown rice vinegar, 2 cloves smashed garlic and the grated ginger or about 15 minutes.
Saute the onions in a large pan lightly coated with vegetable spray until they start to become translucent and tender. Add the green bell pepper and sliced garlic, straw mushrooms, tomato paste and beef stock and cook for about 2 or 3 minutes. Remove to a bowl and reserve.
Using the same saute pan. lightly coat with vegetable spray again add the beef strips. Brown the beef while constantly stirring. Add the vegetables back into the pan along with the tomatoes and tofu shirataki noodles. Stir fry another minute or two and serve.
Nutrition Facts
4 Servings
Amount Per Serving
Calories 229.8 Total Fat 7.2 g
Saturated Fat 2.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.6 g
Cholesterol 42.5 mg
Sodium 533.5 mg
Potassium 609.1 mg
Total Carbohydrate 18.3 g
Dietary Fiber 6.1 g
Sugars 2.2 g
Protein 23.0 g
No comments:
Post a Comment