Servings: 6 Prep 15 mins Cook 13 mins
- 1 cup fat-free beef broth
- 1/4 cup light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons Szechwan seasoning (such as McCormick)
- 1 tablespoon canola oil
- 1 pound flank steak, cut against the grain into 1/4-inch strips
- 1/4 teaspoon salt
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 1/2 pound sliced mixed mushrooms
- 1/2 large red onion, thinly sliced
- 1/2 cup toasted walnuts, coarsely chopped
- 3 cups quick-cook brown rice, cooked as package directs
1. In a medium-size bowl, whisk together broth, soy sauce, vinegar, cornstarch and Szechwan seasoning. Set aside.
2. In a large nonstick skillet or wok, heat oil over high heat. Season sliced flank steak with salt and stir-fry 3 minutes. Remove beef to a plate and keep warm.
3. Add beans, mushrooms and onion and stir-fry over high heat for about 8 minutes or until beans are crisp-tender. During the last 2 minutes, add 1/4 cup water and cover.
4. Whisk sauce again and stir in. Add meat back to skillet and stir until all ingredients are combined. Cook for 2 minutes until thickened.
5. Sprinkle toasted walnuts on top; serve with cooked brown rice.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 422, Fat, total (g): 15, chol. (mg): 31, sat. fat (g): 3, carb. (g): 46, fiber (g): 5, pro. (g): 26, sodium (mg): 588, Percent Daily Values are based on a 2,000 calorie diet.