Total Recipe Time: 30 to 35 minutes
Makes: 4 servings
- 1 pound beef top sirloin steak, cut 1 inch thick
- 3 teaspoons olive oil, divided
- 2 cups jicama strips (cut 1-½ x ¼-inch)
- 1 package (8 ounces) sugar snap peas
- 1 red bell pepper, cut into thin strips
- 1 cup fresh mango chunks
- ⅓ cup reduced-sodium soy sauce
- 3 cloves garlic, minced
- 3 cups hot cooked instant rice
- Cut beef steak lengthwise in half, then crosswise into ¼-inch strips.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
- Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Add jicama; stir-fry 1 minute. Add sugar snap peas and bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender.
- Return beef to skillet. Carefully stir in mango, soy sauce and garlic. Cook 2 minutes or until heated through. Serve over rice.
(2 g saturated fat;
4 g monounsaturated fat)
|9 g||Vitamin B6||0.9 mg|
|Cholesterol||70 mg||Vitamin B12||1.4 mcg|
|Sodium||780 mg||Iron||7.9 mg|
|Carbohydrate||88 g||Selenium||32.0 mcg|
|Fiber||7.0 g||Zinc||5.3 mg|
|Protein||36 g||Choline||129.2 mg|
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.