How often do you hear (sometimes from way across the house), “Mom! What’s for dinner?!” Or, here’s another favorite: You ask your kids (and even maybe your husband) what they want for dinner, and they say, “I don’t care.” Yeah. I’d like to invent “I don’t care.” I’d make a bazillion!
Anyway. Today I’m coming to your dinner time rescue with a Powell Pack favorite that’s quick, yummy, healthy, and soooo simple….AND it happens to be one of the delicious recipes featured in my man’s book, Choose More, Lose More For Life!! Which, by the way, just released in paperback, and I’m happy to share that I will be giving away one signed copy to a lucky reader! Details at the bottom of this post.
So, back to the recipe…like I said, it is super versatile—besides steak, you can also use chicken or lean pork tenderloin, and if you have leftovers of any of these, you can throw them in for an even faster meal. Here’s another plus: If you’re carb cycling, this one does double duty—it can work for both low and high-carb meals. Check below for all the info, and let’s get cooking! Or stir frying, actually. 😉
Roasted Garlic Beef-and-Veggie Stir Fry
What you’ll need:
12 oz. sirloin steak, boneless and lean, cut into ¼ inch strips
2 spritzes of olive oil
4 tsp. low sodium soy sauce
1 1/3 tsp. cornstarch
¼ tsp. ground ginger
2 tsp. roasted garlic and bell pepper seasoning
4 cups assorted veggies: broccoli florets, bell pepper strips, snow peas, etc.
2/3 cup water
What you’ll do:
1. In a small bowl, mix together soy sauce, cornstarch, ginger, roasted garlic and bell pepper seasoning, and water. Set aside.
2. Heat oil in a large nonstick pan over medium-high heat. Add sliced beef in small batches and cook until no longer pink (about 5 minutes). Remove from pan and repeat until all meat is cooked.
3. If needed, spritz the pan with a bit more oil. Add the veggies and cook for 3-4 minutes, stirring frequently.
4. Add the meat to the veggies and stir in soy sauce mixture. Continue stirring while the liquid comes to a boil. Simmer for about a minute more.
5. Serve immediately, or portion out and store in the fridge or freezer until you’re ready to reheat and enjoy.
What’s in it:
When made with steak, each serving has 150.8 calories, 20.6 g protein, 5.5 g carbs, 2.1 g fiber, 3.8 g fat, and 390 mg sodium.
When made with chicken, each serving has 130.5 calories, 18.7 g protein, 5.5 g carbs, 2.1 g fiber, 2.2 g fat, and 563.8 mg sodium.
When made with pork, each serving has 138.8 calories, 21.1 g protein, 5.5 g carbs, 2.1 g fiber, 2.3 g fat, and 507.5 mg sodium.
And here’s one thing you’ve been waiting for (be patient—the giveaway info you’ve REALLY been waiting for is up next): 🙂
- To make this delicious dish a complete low-carb meal, add a portion of fat (like slivered almonds or avocado).
- To make it a complete high-carb meal, add a portion of carbs (like brown rice).
Finally—how to win an autographed copy of my main man’s genius book ALL about carb cycling, and full of incredible recipes just like this one:
- Like and share my post on all social media platforms (Facebook, Instagram, Twitter, and Pinterest). Please use the hashtag #ChooseMoreLoseMore and tag me.
- Leave a comment below letting me know what kinds of recipes you’d like to see more of on my blog!
- Go give someone in your life a big hug! Why? Just because…makes us all happy. I can’t check up on this one, but I’ll trust you did it. 😉
- Enter by 11:59 pm PST on Tuesday, January 27, 2015, and a winner will be randomly chosen and announced on Wednesday, January 28, 2015.
Good luck…and Enjoy!