By Valerie Villafane
Ingredients - Serves 4
- 12 oz. skirt steak, cut into strips
- 4 cups snap peas
- ¼ cup low sodium soy sauce
- 1 cup julienned carrots
- 1 small onion, chopped
- 2 tbsp ginger
- 2 cloves garlic
- 1 tbsp sesame oil
- 2 cups pre-cooked brown rice
In a large pan over medium high heat, add oil & beef. Sauté until browned (about 2 minutes).
Add the snap peas, onion, & carrots to the pan. Sauté for 3 more minutes.
Heat the brown rice according to package directions.
Add the rest of the ingredients to the pan except for the rice.
Sauté the ingredients for 2 more minutes & serve over a bed of rice.
Nutrition Facts - per serving:
Calories 400; Carbohydrates 32g; Fat 15g; Protein 30g