Linda Cicero’s Cook’s Corner
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.