Easy Ginger Beef and Snap Peas
Freshly grated ginger gives a little punch to this stir-fry, which requires only a handful of ingredients but still packs a lot of flavour. Serve with steamed rice to soak up all the sauce.
HANDS-ON TIME: 15 minutes
TOTAL TIME: 15 minutes
MAKES: 4 servings
Cut steak across the grain into ¼-inch (5 mm) thick slices; set aside. In wok or nonstick skillet, heat 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. PER SERVING: about 230 cal, 26 g pro, 11 g total fat (4 g sat. fat), 4 g carb (1 g dietary fibre, 1 g sugar), 53 mg chol, 600 mg sodium, 460 mg potassium. % RDI: 2% calcium, 20% iron, 3% vit A, 25% vit C, 7% folate.