Vegetable-Steak Stir-Fry
Ingredients
- ¾ lb flank steak, sliced (or use skirt steak)
- 1½ Tbsp olive oil, divided
- 1 red or yellow bell pepper, sliced
- 1 carrot, sliced
- ½ (8-oz) pkg snow peas
- 3 Tbsp low-sodium soy sauce
- 1½ Tbsp rice vinegar
- 1½ Tbsp honey
Instructions
- Cook beef in ½ Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes or to desired doneness. Remove from skillet; keep warm.
- Cook bell pepper, carrot, and snow peas in 1 Tbsp hot oil in same skillet over medium-high heat 6 minutes or until crisp-tender.
- Add soy sauce, vinegar, and honey to skillet, stirring to coat. Add beef, and cook 3 minutes or until sauce is thickened.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
322
|
322
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 28 | 28 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 763 | 763 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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