Atkins Beef and Asian Vegetable Stir-Fry


Linda Cicero’s Cook’s Corner

Main Dish

Atkins Beef and Asian Vegetable Stir-Fry

1 pound sirloin steak, cut into 1/4-inch-thick strips

1/3 cup tamari

1 tablespoon unsweetened rice wine or dry sherry

2 garlic cloves, minced

1 teaspoon peeled, minced ginger

1 teaspoon sugar substitute

3 tablespoons canola oil

1 medium red bell pepper, cored, seeded, and sliced

8-ounce can bamboo shoots, drained

8 ounces sugar snap peas, strings removed and halved diagonally

2 scallions, sliced on the diagonal in 1-inch pieces

11/2 teaspoons dark (toasted) sesame oil

Combine steak, tamari, wine, garlic, ginger and sugar substitute in a sealable plastic bag. Refrigerate for at least 3 and up to 12 hours.

Remove meat from marinade, shaking off extra liquid; reserve marinade.

Heat oil in a wok or large skillet over high heat until oil shimmers. Add meat and stir-fry until slightly colored, about 1 minute. Add bell peppers and stir-fry 3 minutes. Add bamboo shoots and peas and stir-fry until just soft, about 1 minute. Add scallions and stir-fry 1 minute longer. Transfer beef and vegetables to serving bowl.

Add reserved marinade to wok; boil until slightly thickened, 3 to 4 minutes. Remove from heat; stir in sesame oil. Pour sauce over meat and vegetables and serve. Makes 4 servings.

Per serving: 370 calories (53 percent from fat), 22 g fat (4.6 g saturated, 12.2 g monounsaturated), 75 mg cholesterol, 29 g protein, 13 g carbohydrates, 3.4 g fiber, 1,215 mg sodium.

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