Page 80 - One-Dish Meals

Beef Stir-Fry with Arugula

For a speedy weeknight meal, there’s nothing like a stir-fry. To round
out the menu, serve this one over rice or couscous with chilled red
grapes for dessert.
P R E P 10 minutes C O O K 10 minutes M A K E S 4 main-dish servings

4 teaspoons vegetable oil 3 tablespoons soy sauce
1 bunch green onions, cut into 3 tablespoons balsamic vinegar
1
1 ⁄2-inch pieces
2 tablespoons brown sugar
1 package (8 ounces) sliced
2 bunches arugula or 2 packages
mushrooms
(8 ounces each) prewashed
1 package (16 ounces) sliced beef for spinach
stir-fry (see Tip)
1. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high
heat. Add green onions and mushrooms and cook until tender and
brown, about 5 minutes, stirring often. Remove to bowl.
2. In same skillet, heat 1 teaspoon oil. Add half the beef and cook, stirring
constantly, until beef just loses its pink color. Remove to bowl with vege-
tables. Cook remaining beef as above, adding remaining 1 teaspoon oil.
3. In cup, mix soy sauce, balsamic vinegar, and brown sugar. Return beef
mixture to skillet; stir in soy-sauce mixture. Cook 1 minute to heat
through, stirring. Remove from heat; stir in half the arugula.
4. Spoon the beef mixture over remaining arugula on platter.

E A C H S E R V I N G About 260 calories | 29 g protein | 18 g carbohydrate |
15 g total fat (5 g saturated) | 48 mg cholesterol | 875 mg sodium.

G H Te s t K i t c h e n Ti p
If you can’t find precut beef, thinly slice a 1-pound piece
of round steak.

80 Stir-Fries & Skillet Suppers