Easy Beef Stir Fry Low Fat Recipes

EASY BEEF STIR FRY (LOW FAT)

Steps:

• 1. In a large zip-lock plastic bag, combine ginger root, orange rind, orange juice, vinegar and soy sauce.
• 2. Zip bag and mix thoroughly to make marinade.
• 3. Add meat strips and place in refrigerator for 30-45 minutes.
• 4. Remove meat strips and add cornstarch to remaining marinade.
• 5. Zip bag and mix cornstarch into marinade.
• 6. Spray nonstick skillet with nonstick cooking spray and heat to medium-high.
• 7. Add meat strips and stir-fry for 5 minutes.
• 8. Remove from skillet.
• 9. Drizzle sesame oil over skillet.
• 10. Add snow peas, bean sprouts, celery and pepper and stir-fry 3 minutes.
• 11. Add steak strips and reserved marinade and stir-fry an additional 2-3 minutes.
• 12. Mixture should be slightly thickened. Serve over rice.

GINGER BEEF STIR-FRY (LOW FAT)

Steps:

• Partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. If using asparagus, cut asparagus into 2-inch pieces. Set aside.
• In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
• Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
• Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of work or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
• Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice.

MY STIR "FRY" (LOW FAT, LOW SODIUM)

Steps:

• Strip the tough membranes off the broccoli and thinly slice the florets (I use the stalks also).
• Have all ingredients cut and ready to go.
• Use a large skillet with a tight-fitting lid.
• Add water or broth to the skillet, raise heat to high. Once the liquid starts boiling, lower heat and steam the veggies and chicken (if using), for about 3-4 minutes, depending on degree of crispness or tenderness desired.
• Uncover to make sure that liquid has evaporated.
• Add oil, soy sauce and peanut sauce; fry quickly for about a minute.
• Season to taste with black and/or cayenne pepper.
• If you are adding cashews and want them very crunchy, sprinkle them on top just before serving. If you want them slightly tenderized, add them earlier so as to briefly cook them.
• Enjoy!
• NOTE: If your snow pea pods are very young and tender, you may want to add them a couple of minutes after beginning cooking.

EASY PORK STIR-FRY

Steps:

• In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
• In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
• Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
• Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.