Not usually a fan of beef, I find it tough rather than tender. This is another recipe from the Cooking Light Eat Smart Guide: 200-Calorie cookbook that I reviewed last week. I changed the method from stir fry to grill because the steaks were so thin I was afraid of overcooking them. I only seared them 30 seconds in the George Foreman grill. And because I was afraid they’d cool and toughen, I served them right away on a bed of rice vermicelli. As a stir-fry, this dish would have been 197 calories for a 2/3 cup serving of beef.
1 tablespoon sugar
1 tablespoon grated peeled fresh ginger
2 tablespoons fresh lime juice (1 lime)
1 ½ teaspoons lower-sodium soy sauce
¼ teaspoon crushed red pepper
1 tablespoon canola oil
12 ounces boneless sirloin steak, cut into thin strips
½ cup diagonally cut green onions, optional
4 lime wedges, optional
Cellophane noodles or vermicelli
1. Combine sugar, ginger, lime juice, soy sauce, pepper, and oil in a small bowl. Stir well with a whisk.
2. Heat half a small saucepan with water. When it is boiling turn off the heat and put in two bundles of vermicelli. Let stand 10 minutes or until soft and transparent. Drain well and set aside.
3. Heat the grill. Add steak; cook 30 seconds or until browned. Remove from heat. Slice and drizzle evenly with ginger-lime mixture. Garnish with green onions and lime wedges, if desired. Serve on a bed of drained cooked cellophane noodles or vermicelli.