1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
2 tablespoons minced garlic
1/4 to 1/2 teaspoons crushed red pepper
1/2 cup chopped green onions
1/4 cup oyster sauce
2 tablespooons sugar
1 tablespoon chopped fresh ginger
2 cups bamboo shoots, edamame, baby corn, or water chestnuts
2 cups hot cooked rice
Cut beef steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with garlic and red pepper.
Heat non-stick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.
Add garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.
Nutrition information per serving: 343 Calories; 45 kcal Calories from fat; 5 g Total Fat; 2 g Saturated Fat; 2 g Monounsaturated Fat; 70 mg Cholesterol; 555 mg Sodium; 42 g Total Carbohydrate; 2.6 g Dietary Fiber; 31 g Protein; 3.7 mg Iron; 9.9 mg Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.2 mg Zinc; 39.5 mcg Selenium; 101 mg Choline;