Fit For Wellness

Last night’s dinner was adapted from Cooking Light’s Sesame Beef and Asian Vegetable Stir-fry.  I changed things up a bit… taking into account what ingredients I had on hand.  It turned out pretty tasty!

Ingredients

• 4 Tablespoons of Low Sodium Soy Sauce
• 4 Tablespoons of Rice Vinegar
• 2 teaspoons of Cornstarch
• 1 Tablespoon of Sesame Oil
• 2 teaspoons of Olive Oil
• 1/2 cup water
• 1 Tablespoon minced garlic
• 1/2 Tablespoon of minced ginger
• 1 large Red Bell Pepper
• 8 ounces of Lean Stew Meat

Directions

First combine 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1/4 cup water, and 1 teaspoon of cornstarch.  Whisk until mixed…

Add beef and let stand for at least 15 minutes, then discard marinade. 

Once again, whisk 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1/4 cup water, and 1 teaspoon of cornstarch together and set aside.

Next, heat 1 teaspoon of olive oil on medium-high in large nonstick skillet or Wok.  Cook beef about 2-3 minutes then remove beef from pan.  Add 1 teaspoon of olive oil, sesame oil, garlic, and ginger; stir-fry ~1 minute.  Add bell pepper; stir-fry ~2-3 minutes. 

Add beef and cornstarch mixture; stir-fry for ~3 minutes. 

Serve over brown jasmine rice.    

Notes

If you are following a Low Sodium Diet, consider cutting the amount of soy sauce used by half.  Even though it is “Low Sodium” Soy Sauce, it still contains 575 mg Sodium per tablespoon (this recipe calls for 4 tablespoons).  Generally, Low Sodium Diets are less than or equal to ~2, 000 mg Sodium each day.

Cory enjoyed this dish as much as I did.  The ginger gave a fresh, clean flavor while the red bell pepper gave a hint of sweetness in each bite.  I have to admit with all the whisking, chopping, mincing, and marinading… my tiny kitchen was a complete mess after cooking this meal.  Cory gave me a break by doing the dishes

Hope everyone has some great Halloween plans this weekend!