This recipe can be considered heart-healthy due to several factors:
- Lean Protein Source: The use of lean boneless round steak as the protein source helps reduce saturated fat intake, which is beneficial for heart health.
- Limited Saturated Fat: The total fat content is moderate, and the saturated fat content is relatively low, with just 2 grams per serving. Diets low in saturated fat can help lower cholesterol levels and reduce the risk of heart disease.
- Healthy Cooking Methods: The recipe involves stir-frying with minimal oil, which is a heart-healthy cooking method compared to deep-frying or heavy sautéing.
- Plenty of Vegetables: The dish contains a variety of vegetables such as onions, mushrooms, celery, green peppers, and water chestnuts. These vegetables provide dietary fiber, vitamins, and minerals that are beneficial for heart health.
- Low Sodium: The sodium content is modest, with 201 mg per serving. A lower sodium intake is important for maintaining healthy blood pressure levels and reducing the risk of cardiovascular issues.
- Moderate Carbohydrates: The carbohydrate content is reasonable at 12 grams per serving, which helps maintain stable blood sugar levels.
- Potassium: The dish contains a good amount of potassium, which can help counterbalance the effects of sodium on blood pressure regulation.
- Moderate Caloric Content: The calorie count is relatively moderate, which can be beneficial for maintaining a healthy weight. Maintaining a healthy weight contributes to overall heart health.
However, it’s important to note that individual dietary needs can vary based on health conditions, lifestyle, and other factors. Consulting with a healthcare professional or registered dietitian is recommended for personalized dietary advice, especially if you have specific heart health concerns.
Recipe: Beef and Chinese Vegetables Stir-Fry
Ingredients
For the Marinade:
- 2 tablespoons dry red wine
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 1/2 teaspoons gingerroot, peeled and grated
For the Stir-Fry:
- 1 pound boneless round steak, trimmed of fat and cut into 1 1/2-inch strips
- 2 tablespoons vegetable oil
- 2 medium onions, each sliced into 8 wedges
- 1/2 pound fresh mushrooms, sliced, rinsed, and trimmed
- 2 stalks of celery (about 1/2 cup), sliced diagonally into 1/4-inch pieces
- 2 small green peppers, julienned
- 1 cup water chestnuts, drained and sliced
For Thickening:
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions:
- In a bowl, combine the dry red wine, soy sauce, sugar, and grated gingerroot to create the marinade.
- Place the sliced beef into the marinade mixture and let it marinate while you prepare the vegetables.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the onions and mushrooms for about 3 minutes until they begin to soften and brown slightly.
- Add the sliced celery and stir-fry for an additional minute. Then, add the julienned green peppers and sliced water chestnuts. Cook for about 2 minutes, or until the green peppers are tender yet still crisp. Transfer the cooked vegetables to a warm bowl.
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the marinated beef for approximately 2 minutes, or until it loses its pink color and is fully cooked.
- In a small bowl, mix the cornstarch and water to create a thickening mixture. Stir this mixture into the cooked beef, and continue stirring until the sauce thickens.
- Return the cooked vegetables to the skillet with the beef. Gently stir to combine the vegetables and beef with the thickened sauce.
- Serve the stir-fried beef and Chinese vegetables immediately. Enjoy this flavorful and delicious dish!
Nutrition Information
Serves: 6 Per Serving (6 oz):
- Calories: 200
- Total Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 40 mg
- Sodium: 201 mg
- Dietary Fiber: 3 g
- Protein: 17 g
- Carbohydrates: 12 g
- Potassium: 552 mg