Steak 'n Eggs Stir-Fry
Steak 'n Eggs Stir-Fry
Green Plan SmartPoints® value 3*
Blue Plan (Freestyle™) SmartPoints® value 2*
Purple Plan SmartPoints® value 2*
1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. cornstarch
1/2 tsp. chopped garlic
1/4 tsp. granulated sugar
1/8 tsp. red pepper flakes
1/8 tsp. ground ginger
6 oz. raw lean top sirloin beefsteak, thinly sliced (see HG Tip!)
1 1/2 cups (about 12 large) egg whites or fat-free liquid egg substitute
2 cups broccoli florets
1 cup sugar snap peas, halved
1/2 cup chopped red bell pepper
1/2 cup chopped onion
Combine soy sauce with cornstarch in a medium bowl and stir to dissolve. Add garlic, sugar, red pepper flakes, and ginger, and mix well. Add beef and toss to coat. Cover and refrigerate.
Bring a large skillet (with a lid) sprayed with nonstick spray to medium-high heat on the stove. Add egg and scramble until cooked, 3 - 4 minutes. Remove from skillet and set aside.
Remove skillet from heat. If needed, wash and dry. Spray with nonstick spray and return to medium-high heat. Add broccoli florets and 2 tbsp. water to the skillet. Cover and cook until broccoli florets have slightly softened, 4 - 5 minutes.
Add snap peas, bell pepper, and onion to the skillet with the broccoli. Stirring occasionally, continue to cook (uncovered) until veggies are just tender, about 5 minutes.
Add beef and all of the soy sauce mixture to the skillet. Cook and stir for about 2 minutes, until beef is just cooked through.
Add the egg scramble to the skillet, toss to combine, and continue to cook until hot, about 1 minute. Divide and chew!
MAKES 2 SERVINGS
HG Tip! To make thinly slicing the beef easier, slightly freeze it first.
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*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.
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Publish Date: 2011-10-13