Martha
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Cook Rice
In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a wok (or large skillet), heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds.
Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve over rice.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 229 | ||
Calories from Fat: 47 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 46.8mg | 14 % | |
Sodium 92.1mg | 3 % | |
Potassium 770.6mg | 20 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 19.4g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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