I can honestly never get enough of Chinese stir fry. I love it in all forms. But the restaurant version can be pretty high in Points.
So I like to try my hand at healthy knock-offs of my favorite Chinese fast food dishes. One of the easiest and best attempts resulted in this delicious Beef and Vegetable Stir Fry Recipe that is so ridiculously good, it’s hard to believe it’s just 6 Points.
Marinating the beef and making sure to cut it against the grain, helps to keep it tender and flavorful. This recipe also works really well with chicken or shrimp, as an alternative to beef. Serve it atop some steamed brown rice, or just enjoy it as is!
- 1 lb flank steak
- 1 small onion (thinly sliced)
- 1 large red bell pepper (thinly sliced)
- 3 cup broccoli florets
- 8 oz fresh mushrooms (sliced)
- 2 green onions (chopped)
- 1/2 cup reduced sodium soy sauce
- 1 tsp fresh ginger (grated)
- 4 cloves of garlic (minced)
- 2 tbsp honey
- 2 tsp toasted sesame oil
- 1 tbsp olive oil
- Cutting across the grain, slice the beef into 3 inch strips.
- In a large bowl, whisk together the soy sauce, honey, sesame oil, ginger, and garlic. Add in the strips of steak, toss well to coat. Cover and let marinate for about 1 hour.
- Heat olive oil in a large skillet. Add in beef (reserve the marinade), and stir fry until beef is cooked through. Remove from pan and keep warm.
- Add vegetables to pan, and stir fry for about 3-4 minutes. Return beef and reserved marinade to pan. Cook and stir for about 2-3 minutes.
- Top with fresh green onions before serving.
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 6 Points*
*based only on ingredients that have an SP Freestyle value