Stir Fry

Kid-Friendly, Family Favorite

Children learn their habits, attitudes, and beliefs from their parents and other caregivers, and that includes their willingness to try new and healthy foods. For National Nutrition Month®, the American Dietetic Association encourages adults to be good role models by teaching children how to appreciate nutrition and enjoy healthful eating.

“The most important thing you can do is offer your children as many new foods as possible, as early in life as possible,” says registered dietitian and ADA Spokesperson Sarah Krieger.

Try this recipe from the American Dietetic Association for National Nutrition Month.

Szechuan Beef Stir-Fry

Stir Fry

(Makes 4 servings)

1 package (10 ounces) fresh vegetable stir-fry blend
3 tablespoons water
2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 ounces each)
1 clove garlic, minced
1/2 cup prepared sesame-ginger stir-fry sauce
1/4 teaspoon crushed red pepper
2 cups hot cooked white or brown rice, prepared without butter or salt
1/4 cup dry-roasted peanuts

Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat until crisp-tender, about 4 minutes. Remove and drain vegetables. Set aside.

Meanwhile, cut beef steaks into 1/4-inch thick strips.

Heat same skillet over medium-high heat until hot. Add half of the beef and half of the garlic; stir-fry 1 to 2 minutes until beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.

Return beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir until heated, about 1 to 2 minutes. Serve over rice. Sprinkle with peanuts.

Nutrition Facts

Per Serving
calories: 351
fat: 11 g
saturated fat: 3 g
monounsaturated fat: 5 g
cholesterol: 64 mg
sodium: 1,147 mg (Using low-sodium stir-fry sauce will significantly reduce the sodium level.)
carbohydrate: 29 g
fiber: 3 g
protein: 32 g

1 Comment

February 25, 2010

One Comment ( Post a Comment )

Mary

Posted April 5, 2010 at 6:01 pm | Permalink

I recenty saw an article about salba seed inthe Saturday evening Post as a highly nutritious way to add fiber, omega 3′s and antioxidants to your food. I am diabetic and so this recipe caught my attention. It was delish! This was a great recipes to spinkle salba on. Thanks for the great recipes and health tips!!