1 TBS reduced-sodium soy sauce
1 TBS creamy peanut butter
1/4 tsp crushed red pepper flakes (optional)
3 tsp vegetable oil
3/4 lb boneless top round steak, cut into strips
2 TBS grated peeled fresh gingerroot (or 1/2 tsp ground ginger)
2 cups baby carrots, halved lengthwise or precut carrot sticks
2 cups broccoli florets
2 garlic cloves, thinly sliced
2 TBS chopped cilantro (optional)
In a small bowl, mix the soy sauce, peanut butter, pepper flakes and 1/4 cup water; set aside.
Place a very large nonstick skillet or wok with lid over high heat until a drop of water skitters.
Heat 2 tsps of the oil until it shimmers.
Stir-fry the steak until lightly browned, about 2 minutes.
Add gingerroot and cook, stirring, 2 minutes longer.
Transfer to a bowl and keep warm.
In the skillet, heat the remaining tsp of oil.
Stir fry the carrots 1 minute; add broccoli and garlic; stir fry 1 minute longer.
Add 1-2 TBS water; simmer, covered, until the vegetables are tender-crisp, about 1 minute.
Return the steak and gingerroot to the skillet; add the peanut butter mixture and stir fry until heated through, about 1 minute.
Remove from the heat; stir in cilantro and serve.
Per serving: 311 Cal, 11g Fat, 3g Sat Fat, 71mg Chol, 293mg Sod, 22g Carb, 5g Fib, 33g Prot, 103mg Calc
WW Points Plus: 8
And now for something completely different...
Boba Fett (Ben) on his first mission following getting his new helmet and blaster this past Christmas:
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