2 Tbsp. Reduced-sodium Soy Sauce
1 Tbsp. Toasted Sesame Seeds
2 Tbsp. Brown Sugar
1 Tbsp. Grated Peeled Fresh Ginger
3/4 lb. Boneless Sirloin Steak - trimmed and cut into 1/2 in. cubes
2 tsp. Canola Oil
2 cups chopped carrots (matchbook cut)
2 cups Bean Sprouts
4 cups lightly packed baby spinach
2 Egg Whites
2 cups Hot Cooked Brown Rice
2 Scallions, chopped
Sriracha (chili garlic) Sauce
- Combine soy sauce, sesame seeds, brown sugar, and ginger in large zip-lock plastic bag; add steak. Squeeze out air and seal bag; turn to coat beef. Refrigerate, turning occasionally, at least 30 minutes or up to 2 hours.
- Meanwhile, heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to platter.
- Add carrots to wok and stir-fry until crisp-tender, about 4 minutes; add to platter in separate pile. Add bean sprouts and spinach to wok; stir-fry until spinach is wilted, about 2 minutes. Add to platter. Add egg whites to wok and cook, without stirring, until almost firm, about 1 1/2 minutes. Cut the egg into small pieces. (We just scrambled the egg white...worked fine)
- Spoon rice into 4 bowls. Divide beef, carrots, bean sprouts, spinach, and egg evenly among bowls over rice. Serve sprinkled with scallions and with Sriracha.
- (you can also add zucchini, mushrooms, etc to the stir fry - we're going to try that next time)
This is a recipe from Weight Watchers One Pot Cookbook though the recipe in the cookbook calls for 1/2 cup fat free egg substitute instead of egg whites.
Nutrition Information (from My Fitness Pal Calorie calculator): Serving size 1 3/4 Cup: 365 calories, 15g total fat, 3.5g Saturated fat, 1.4g Polyunsaturated fat, 5.3g Monounsaturated fat, 22.5mg Cholesterol, 670.5mg Sodium, 318.1 mg Potassium, 38.4g Total Carbs, 5.9g Dietary Fiber, 8.3g Sugars, 19.9g Protein.