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Steak and Chickpea Stirfry

imageinnercontentproxy.2012-03-09.0579769411
 
imageinnercontentproxy.2012-03-09.0579769411
This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 8 oz. boneless sirloin steak, trimmed and cut into strips
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 7 Tbsp. water
  • 1 Tbsp. cornstarch
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1 Tbsp. garlic, minced
  • 1/2 tsp. ground ginger
  • 1/4 tsp. red pepper flakes
  • 1/4 c. teriyaki basting sauce
  • 2 Tbsp. soy sauce

Directions

Heat a large skillet over medium heat. Coat pan with nonstick cooking spray; add steak strips. Fry for 5 minutes or until steak is fully cooked. Transfer to plate. Mix cornstarch and 3 tablespoons water; add chickpeas, remaining water, peppers, garlic, ginger, red pepper flakes, soy sauce and teriyaki sauce to pan and cook for 5 minutes. Return beef to vegetable mixture and toss to coat. Serve over rice noodles or brown rice.

Makes four servings.

Per serving: 230 calories, 2.5 grams (g) fat, 20 g protein, 29 g carbohydrate and 520 mg sodium.
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