1 pound beef Flank Steak
2 tablespoons minced green onions
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed brown sugar
1 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
Hot cooked brown rice
Korean red chili sauce (Gochujang) (optional)
Steamed broccoli florets, sautéed shitake mushrooms, shredded carrots, fresh bean sprouts
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.
Nutrition information per serving: 322 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 3 g Monounsaturated Fat; 66 mg Cholesterol; 220 mg Sodium; 31 g Total Carbohydrate; 4.2 g Dietary Fiber; 28 g Protein; 2.8 mg Iron; 12.8 mg Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 30.1 mcg Selenium; 98.1 mg Choline;