Freshly grated ginger gives a little punch to this five-ingredient stir-fry. Serve with steamed rice to soak up all the sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
Cut steak across the grain into 1/4-inch (5 mm) thick slices; set aside.
In wok or nonstick skillet, heat 2 tsp vegetable oil over medium-high heat; stir-fry ginger until fragrant, about 30 seconds. Add steak; stir-fry until no longer pink inside, about 2 minutes.
Add peas; stir-fry until warmed through, about 1 minute. Scrape into bowl.
Add beef broth to wok; bring to boil. Reduce heat and simmer until slightly reduced, about 2 minutes. Return beef mixture to wok. Stir in oyster sauce until combined.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 600 mg
- Sugars 1 g
- Protein 26 g
- Calories 230.0
- Total fat 11 g
- Potassium 460 mg
- Cholesterol 53 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
%RDI
- Iron 20.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 25.0
