Steak 'n Eggs Stir-Fry
A plate of steak and eggs usually brings to mind heart-busting diner fare. But this Asian-style dish is completely guilt-free. Eat it for breakfast, lunch, or dinner. HG Tip: To make thinly slicing the beef easier, slightly freeze it first.
1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. chopped garlic
1/4 tsp. granulated white sugar
1/8 tsp. red pepper flakes
1/8 tsp. ground ginger
1 1/2 cups fat-free liquid egg substitute
2 cups broccoli florets
1 cup sugar snap peas, halved
1/2 cup chopped red bell pepper
1/2 cup chopped onion
Combine soy sauce with cornstarch in a medium bowl and stir to dissolve. Add garlic, sugar, red pepper flakes, and ginger, and mix well. Add beef and toss to coat. Cover and marinate in the fridge.
Bring a large skillet (with a lid) sprayed with nonstick spray to medium-high heat. Add egg substitute and scramble until cooked, 3 - 4 minutes.
Remove scramble and set aside. Remove skillet from heat. If needed, clean skillet. Spray with nonstick spray and return to medium-high heat. Add broccoli florets and 2 tbsp. water. Cover and cook until broccoli florets have slightly softened, 4 - 5 minutes.
Add snap peas, bell pepper, and onion to the skillet with the broccoli. Stirring occasionally, continue to cook (uncovered) until veggies are just tender, about 5 minutes.
Add beef and marinade to the skillet. Cook and stir for about 2 minutes, until beef is just cooked through.
Add egg scramble, toss to combine, and continue to cook until hot, about 1 minute. Divide and chew!
Makes 2 servings
1/2 of recipe (about 2 1/2 cups): 292 calories, 5g fat, 705mg sodium, 19g carbs, 4.5g fiber, 8.5g sugars, 42g protein
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