PB and J Stir-Fry
1/3 cup low sodium soy sauce
1/3 cup red pepper jelly
2 tablespoons creamy natural peanut butter
2 teaspoons cornstarch
1 pound flank steak, thinly sliced
3 tablespoons olive oil, divided
1 red, orange, or yellow bell pepper, thinly sliced
2 cups chopped broccoli florets
1/3 pound sugar snap peas (1 1/2 cups)
1 tablespoon minced garlic
4 green onions, chopped
2 cups hot cooked brown rice
Combine first 3 ingredients in a small bowl; stir together cornstarch and 1/3 cup water, and add to soy sauce mixture.
Stir-fry half of steak in 1 Tbsp. hot olive oil in a large wok or skillet over high heat 3 to 4 minutes or to desired degree of doneness. Transfer steak to a plate; repeat procedure with 1 Tbsp. olive oil and remaining steak.
Stir-fry bell pepper, next 3 ingredients, and half of green onions in remaining 1 Tbsp. hot olive oil 2 to 3 minutes or until tender. Add soy sauce mixture and steak; bring to a boil, stirring constantly; cook, stirring occasionally, 1 minute or until sauce is slightly thickened. Remove from heat, and sprinkle with remaining green onions. Serve immediately over hot cooked rice.
By my calculations – Per serving – Calories: 445, Total Fat: 26.7g, Sat. Fat: 6.9g, Carbs: 11.2g, Fiber: 1.5g, Protein: 40.2g