Vegetable Beef Stir-Fry

Quick to make, healthy, and tasty too -- if you can't find chinese cabbage, just use spinach leaves. Each serving has 169 calories and 7 g of fat.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces top round steaks, cut 1/2 inch thick
• 1⁄3 cup soy sauce
• 1⁄4 cup water
• 1⁄4 cup  thinly sliced green onion
• 1  tablespoon white sugar
• 2  teaspoons cornstarch
• 1  teaspoon sesame seeds
• 1  teaspoon  sesame oil
• 2  garlic cloves, minced
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon ground ginger
• 1  cup long grain rice
• 2  medium carrots, cut into strips
• 1  medium onion, cut into wedges
• 8  ounces bamboo shoots, drained
• 1 1⁄2 cups Chinese cabbage, shredded

Directions

1. Trim fat from beef and partially freeze.
2. Thinly slice across the grain into matchstick-sized shreds.
3. For sauce, stir together the soy sauce, water, green onions, sugar, cornstarch, sesame seeds, sesame oil, garlic, ginger, and pepper, and set aside.
4. Cook rice.
5. Meanwhile, spray cold wok with nonstick spray and preheat over medium heat.
6. Add carrots to wok and stir fry for 2 minutes.
7. Add the onion wedges and stir fry 3 minutes more.
8. Add the bamboo shoots and stir fry 1 minute more or til veggies are crisp-tender.
9. Remove veggies and add beef to wok.
10. Stir fry 2-3 minutes.
11. Push beef from center of wok to side and stir sauce, then add to center of wok.
12. Cook & stir til sauce is thick and bubbly.
13. Stir in meat, add veggies back in, and stir in cabbage.
14. Stir all ingredients together to coat and heat thoroughly.
15. Serve over rice.