Sweet and Spicy Beef

By Amanda Campbell

I made this from my Cook This Not That book. I love it and make lots from it. I have made this many times. It is good over rice.

300 CALORIES
13 G FATS
5 G SATURATED
570 MG SODIUM

You’ll need:
2 Tbsp. low sodium soy sauce
2 tsp Cornstarch
12 ox flank steak thinly sliced against the grain
½ tbsp. veg oil
8 scallions chopped
4 cloves garlic, thinly sliced
2 cups mushrooms sliced
4 cups green beans ends removed…or sugar snap peas
2 tbsp. hoisin sauce
1 tbsp. chili garlic sauce

How to make it:
1. In a large shallow dish, stir together the soy sauce and cornstarch with a fork. Add steak, toss to coat, and let sit for 10 min.

2. Heat the oil in a wok or large sauté pan over high heat. When the wok is screaming hot, add the scallion whites and garlic and cook for 30 seconds, until fragrant but not browned. Add mushrooms and green beans and stir-fry for 3-4 min using a metal spatula to keep the vegetables in near constant motion.

3. Add the beef along with the soy sauce, and continue to stir-fry for 3 min or until beef is fully browned on the outside. Stir in hoisin and chili sauce and cook until the sauce lightly clings to the surface of the meat and vegetables. Garnish with more scallion greens.

Makes 4 servings. Cost per serving 2.64