BEEF STIR- FRY WITH SPINACH

BUDGET- FRIENDLY: Beef stir- fry with spinach is easy on the food budget. Serve it over brown rice, and add a romaine salad and whole- grain rolls. For a light dessert, try pears. Plan ahead: Prepare enough stir- fry and cook enough rice for a second meal ( see Round 2: Heat and Eat, Page 7).

Ingredients

2 tablespoons reduced- sodium soy sauce 2 teaspoons dark sesame oil 2 teaspoons cornstarch 1 teaspoon grated fresh ginger 2 teaspoons canola oil, divided 1 pound boneless sirloin steak, thinly sliced 1 pound packaged spinach 2 yellow bell peppers, thinly sliced 4 green onions, thinly sliced 2 cloves garlic, minced

Servings: makes 4 servings Preparation time: 15 minutes Cooking time: less than 15 minutes

In a small bowl, whisk together soy sauce, sesame oil, cornstarch and ginger until smooth; set aside. Heat wok or large skillet over medium- high until a drop of water sizzles in pan. Add 1 teaspoon canola oil; swirl to coat. Add steak and stir- fry 3 minutes or until browned. Transfer to plate. Microwave spinach on high ( 100 percent power) 2 to 3 minutes or until wilted. Heat remaining oil in same skillet over medium- high and swirl to coat. Add peppers, onions and garlic; stir- fry 3 minutes or until vegetables soften. Return steak to skillet. Stir soy sauce mixture and add to skillet. Stir- fry until sauce bubbles and thickens, about 1 more minute. Divide spinach among 4 plates; top with steak mixture and serve. ( Adapted from “Weight-Watchers New Complete Cookbook”; Houghton Mifflin Harcourt, 2016.)

Per serving: 238 calories, 29 grams protein, 8 grams fat ( 32 percent calories from fat), 1.9 grams saturated fat, 12 grams carbohydrate, 58 milligrams cholesterol, 394 milligrams sodium, 4 grams fiber.

Carb count: 1.