Spicy Asian BBQ Stir Fry

Adventures in Asia

This recipe was an all-around winner:  easy, simple, and quick to prepare.  And the flavor - sweet, spicy BBQ with an Asian twist - is satisfying and delicious.  The soy sauce marinade tenderizes and adds flavor to the beef.  According to Nutrition Support, half of the marinade counts toward the recipe totals.  So in this case, we use 4 tsp soy sauce (2 condiments) to marinate the beef, but only count 1 condiment because the marinade is discarded when the beef is cooked.

Ingredients

14 oz beef eye of round - should yield 10 oz cooked (2 leans)
4 tsp low sodium soy sauce for marinade (counts as 1 condiment)
4 tbsp Walden Farms Thick and Spicy BBQ sauce (2 condiments)
2 tsp low sodium soy sauce (1 condiment)
1 tsp garlic powder (2 condiments)
8 oz package House Foods spaghetti-shaped tofu shirataki (2 greens)
1 cup bamboo shoots (2 greens)
1 cup shredded cabbage (2 greens)
1 tsp peanut oil (1 healthy fat)

Preparation

Slice partially-frozen beef against the grain into thin strips.  The thinner you can slice the beef, the more tender it will be.  Marinate the beef in 4 tsp soy sauce overnight.  If you want to prep several batches of beef ahead of time, you can freeze the beef/soy sauce mixture, and it will marinate as it thaws.

Instructions

Combine 2 tsp soy sauce, BBQ sauce, and garlic powder in small bowl to make sauce.  Rinse shirataki as directed on package.  Heat peanut oil in wok.  Remove beef from marinade; discard remaining marinade.  Stir fry beef in peanut oil.  Remove to plate.  Stir fry cabbage and bamboo shoots until crisp-tender.  Add shirataki, beef, and BBQ/soy sauce mixture.  Stir fry until combined and shirataki is hot.

Serves 2
Per serving, 1 lean, 3 greens, 3 condiments
321 calories, 10.0 g fat, 11.4 g carbohydrates, 4.8 g fiber, 45.6 g protein, 853 mg sodium