1 lb. boneless beef sirloin steak, cut into thin strips
2 cups each sliced carrots, bok choy and red peppers
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 tsp. each ground ginger and garlic powder
2 cups hot cooked angel hair pasta
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Let's Make It
Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
Serve over pasta.
Substitute a 16-oz. pkg. frozen stir-fry vegetable blend for the sliced fresh vegetables. Add with broth and simmer 5 min. or until heated through.
This satisfying low-calorie, low-fat and low-sodium meal provides 1-1/4 cups of vegetables per serving. In addition to the carrots providing flavor and crunch, they're also rich in vitamin A. And as a bonus, the colorful red peppers and bok choy team up to provide an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.