Prep: 10 minutes Cook: 18 minutes • Serves: 4
1 envelope (1.25 ounces) beef stir-fry seasoning mix 3 tablespoons fresh lime juice 1-1/4pounds boneless beef sirloin steak or flank steak, sliced 1/4-inch thick across the grain 1-1/2tablespoons vegetable oil 1 package (14 to 16 ounces) favorite frozen stir-fry vegetable blend 3 cups cooked white rice
1.In medium bowl, whisk 3 tablespoons seasoning, lime juice and 3/4 cup water.
2.In large bowl, toss steak and remaining seasoning. Heat wok or large skillet over medium-high heat; add oil and heat until shimmering but not smoking. Add steak and cook 4 minutes, stirring frequently; with slotted spoon, transfer the steak to a bowl.
3.In same wok, cook vegetable blend as label directs, stirring frequently; during last 2 minutes of cooking, whisk and add lime juice mixture. Reduce heat to medium; heat to a boil, stirring constantly. Add steak; cook 1 minute or until steak is heated through and sauce is slightly thickened. Makes about 5 cups.
4.Serve stir-fry over rice.
Approximate nutritional values per serving (1¼ cups stir-fry, 3/4 cup rice):
489 Calories, 11g Fat (3g Saturated), 74mg Cholesterol, 534mg Sodium, 59g Carbohydrates, 2g Fiber, 6g Sugars, 33g Protein
Chef Tips: Change up the protein in this dish with boneless, skinless chicken breasts, shrimp or tofu for an endless variety of stir-fries. Try serving over Asian-style noodles sprinkled with thinly sliced green onions.
Dietitian’s Dish Tip(s): > Make a nutritious, keto-friendly swap for the brown rice. “Riced” cauliflower or other vegetables are great options without all the carbs.