Sesame Steak Stir Fry

This recipe is great for many reasons:  It's tasty, it incorporates vegetables into your meal time AND it's low calorie!  What's not to love?  And added bonus is that you control the sodium and MSG content.  

2 T. packed light brown sugar

2 T. low sodium soy sauce

2 t. cornstarch

2 T. toasted sesame oil (divided)

8 oz. top round steak, thinly sliced against the grain

2 bunches scallions, cut into 1 inch pieces

1/2 English cucumber, quartered and cut into 1/2 inch pieces

1/2 head napa cabbage, cut into 1 inch thick strips

1 cup shredded carrots

1 T. minced peeled ginger

2 red or green jalapeno pepper, halved, seeded and thinly sliced

3 cups cooked white rice for serving

sesame seeds for garnish (optional)

Whisk the brown sugar, soy sauce, cornstarch, 2 T. water and 2 t. sesame oil in a bowl.  Add the steak and toss.

Heat a large skillet or wok over high heat.  Add 2 t. sesame oil.  Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes.

Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 - 3 minutes.  Transfer to a bowl; wipe out the skillet.

Heat the remaining 2 t. sesame oil in the skillet over medium high heat.  Add the ginger and jalapenos; stir fry for 30 seconds.  Transfer the steak to the skillet using tongs or a slotted spoon; stir fry until browned, 2 - 3 minutes.

Whisk 3/4 cup water into the steak marinade; add to the skillet and cook, stirring, until thick, about 2 minutes.  Return the vegetables to the skillet and heat through. Serve over rice.  Sprinkle with sesame seeds if you'd like.

From Food Network Magazine May 2014