Beef Stir-Fry - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This sirloin steak dish is as vibrant as it is good for you, with a colorful mix of nutritious bok choy, bell peppers and snow peas, combined with orange juice, fresh orange peel, garlic and ginger.
Ingredients
- 1 c. long-grain white rice
- 2 tbsp. cornstarch
- 12 oz. boneless sirloin steak
- 4 tsp. canola oil
- 2 small bell peppers
- 1 lb. bok choy, stalks and leaves cut in half lengthwise then crosswise in 1-in. pieces
- 4 oz. snow peas
- 1 piece ginger
- 2 clove garlic
- 1 tsp. grated fresh orange peel
- 1/2 c. fresh orange juice
- 1 tbsp. low-sodium soy sauce
- 1 tsp. low-sodium soy sauce
- Chopped toasted almonds, shredded carrots and sliced scallions, for serving
Instructions
- Cook the rice according to package directions.
- Meanwhile, place the cornstarch in a resealable bag. Add the beef, seal and shake to coat. Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat. Add beef and cook, stirring occasionally, until cooked through, 3 minutes. Transfer to a plate.
- Heat the remaining oil in the skillet and add the peppers and bok choy stalks. Cook, stirring, until almost crisp-tender, 5 minutes. Add the bok choy leaves and snow peas and cook, stirring, for 2 minutes. Push the vegetables to edge of skillet. Add the ginger and garlic in center and cook until fragrant, about 30 seconds.
- Add orange peel and juice, soy sauce and the beef and cook, tossing, until heated through. Sprinkle with the garnishes, if desired.
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