Serves 4 Cook Time 20 minutes
1/4 C oyster sauce
1/2 C low-sodium chicken broth
2 Tbsp low-sodium soy sauce
2 tsp rice vinegar
1 tsp red pepper flakes
1 lb fresh green beans, trimmed and cut into 2 inch pieces
1 (1 lb) flank steak, sliced very thin
6 garlic cloves, minced
1 Tbsp fresh grated ginger
2 yellow squash, cut into 1/2 inch pieces
- Whisk oyster sauce, broth, soy sauce, vinegar, and red pepper flakes in a bowl. Heat 1 Tbsp oil in a large non-stick skillet over high heat until it just starts to smoke. Add the beans and cook until browning (4-6 minutes). Transfer these to a bowl.
- Heat 2 tsp oil in the now empty skillet and cook half of the steak until browned (1 minutes per side). Transfer the steak to the bowl with the beans and repeat with additional 2 tsp oil and the remaining steak.
- Add 2 tsp oil and the squash to the skillet and cook until the squash starts to soften, add the scallions and cook an additional 2 minutes. Add the garlic and ginger and cook until fragrant.
- Return the steak and any accumulated juices to the pan, add the oyster sauce mixture and cook until thickened, (30 seconds). Add everything back to the pan, toss and serve.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center