When selecting the cut of beef for stir-frying, look for a naturally lean cut, such as top sirloin, top round, top loin or flank steak, which are bursting with bold beef flavors.
Asian Beef Stir-fry
From Eating for Life
Serves 4
8 ounces uncooked spaghetti
1 pound lean steak
1/8 t crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
1/2 C lite soy sauce
Prepare spaghetti according to its package directions; drain and set aside.
While the spaghetti is cooking, slice steak lengthwise into 2-inch strips. Cut crosswise into 1/8 inch thick slices.
Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir fry red pepper flakes and garlic for 1 minutes.
Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside.
Lightly re-coat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp-tender, approximately 2 more minutes.
Return steak to the skillet. Add cooked spaghetti and lite soy sauce; mix gently and heat thoroughly.
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