Preparation

Step 1

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

Cooking Tip: One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
Step 2

Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Step 3

Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.

Nutrition Information

Nutrition information per serving: 184 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 194 mg Sodium; 2 g Total Carbohydrate; 0.1 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 9.4 mg NE Niacin; 0.5 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.3 mg Zinc; 27.3 mcg Selenium; 90.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

30

4

10

Ingredients

Marinade:

Vegetables:

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Nutrition Tip

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30

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Ingredients

Marinade:

Vegetables:

Preparation

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Step 2

Step 3

Nutrition Information

Nutrition Tip

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