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1 lb top round beef
4 tsp plus 3 tbsp low-sodium soy sauce
1 tbsp rice wine
3 tsp cornstarch
1 tbsp water
5 tsp Smart Balance® Cooking Oil
1 large onion, sliced into thin strips
1 bell pepper, sliced into thin strips
1/2 tsp black pepper
Pinch of crushed red pepper flakes (optional)
4 cups cooked white rice
* Add 3 more grams of fiber to this dish by using brown rice instead of white.
Slice the meat into thin slices along the grain. Cut each strip across the grain about 1-inch long so that you have small thin slices. Place in a bowl and add 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1-teaspoon cornstarch, and black pepper.
In a small bowl, mix 3 tablespoons soy sauce, 1-tablespoon water and 2 teaspoons cornstarch. Set aside.
Heat a wok on high heat. When the wok is very hot, swirl in 1 tablespoon of Smart Balance® Cooking Oil.
When oil is hot, add the beef, spreading evenly in the wok.
Cook undisturbed for about 20 seconds, letting the beef brown.
Using a spatula, stir the meat, cooking another 2 minutes. Transfer to a plate.
Add remaining tablespoon of Smart Balance® Cooking Oil to the wok. Add peppers and onions, and cook about 2 minutes, or until tender-crisp.
Return beef to the wok, add the sauce and red pepper flakes and stir-fry about 30 seconds or until slightly thickened.
Serve over cooked rice.
Makes 4 servings.
Nutrition Per Serving:
Calories: 442 kcal
Saturated Fat: 2g
Trans Fatty Acid: 0g
Poly Fat: 2g
Mono Fat: 5g
Dietary Fiber: 2g
Total Sugars: 4g