Nutritional Bonus: This dish is a very good source of vitamin A, vitamin C and vitamin K.
- Prep Time
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 2 tsp organic evaporated cane juice
- 12 oz top sirloin steak, trimmed of visible fat and thinly sliced against the grain
- 1/3 cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp sherry, optional
- 2 tbsp tapioca flour
- Olive oil cooking spray
- 4 cups trimmed oyster mushrooms, broken into rough pieces
- 1 red or yellow bell pepper, thinly sliced
- 4 cups sliced bok choy or Swiss chard
- 6 cups fresh mung bean sprouts
- 3 scallions, thinly sliced
- 1/2 tsp Sriracha sauce
- 1/2 tsp sesame oil
- 1/4 cup lightly toasted chopped cashews or pumpkin seeds
- In a medium bowl, combine garlic, ginger and cane juice; add beef and stir to coat.
- In a separate small bowl, combine broth, soy sauce, sherry (if desired) and flour. Set aside.
- Mist a large deep skillet or wok with cooking spray; heat on medium-high. Add beef and cook, stirring frequently, until browned, 1 minute. Add mushrooms and bell pepper, stirring frequently, until slightly softened, 2 minutes.
- Add bok choy and reserved broth mixture; cook, stirring constantly, for 1 minute. Add bean sprouts, scallions, Sriracha and sesame oil. Cook, stirring constantly, until thickened, and bean sprouts are tender-crisp, about 1 minute. Sprinkle with cashews.
- Serving Size: 1 1/2 cups
- Calories: 199
- Carbohydrate Content: 19 g
- Cholesterol Content: 27 mg
- Fat Content: 17 g
- Fiber Content: 3 g
- Protein Content: 17 g
- Saturated Fat Content: 2 g
- Sodium Content: 320 mg
- Sugar Content: 9 g
- Polyunsaturated Fat Content: 1 g