 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1/4 pound lean, boneless beef sirloin steak |
vegetable cooking spray |
1 teaspoon peanut oil |
1/2 cup thinly sliced onion, separated into rings |
1/2 cup sliced carrot |
1/2 cup sliced fresh mushrooms |
1/4 cup sliced celery |
1/2 cup canned no-salt-added beef broth, undiluted |
2 teaspoons dry sherry |
1 1/2 teaspoons low-sodium soy sauce |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/2 cup sliced green onions |
2 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender. Add steak, mushrooms, and celery; saute 3 minutes.
2. Combine beef broth and next 4 ingredients, stirring well. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.
|
|