I don't cook with red meat very often, but this is one dish that I love. The recipe comes The South Beach Diet Cookbook and is for shrimp stir-fry, but I like to switch it up sometimes. I like to go to whole foods for the meat. They have stir-fry beef that it is already cut up and ready to go which is great for me because I am not big into raw meat!
4 tsp canola oil, divided
2 tbs plus 1 1/2 tsp low sodium soy sauce, divided
3 garlic cloves, minced
1-1 1/2 lb. beef or shrimp
2 tbs minced fresh ginger
8 oz. white mushrooms, quartered
4 scallions, cut into 1 inch pieces
1 large bell pepper, any color, cut into strips
8 oz. snow peas, strings removed
1/4 tsp red pepper flakes
Whisk together 2 tsp of oil, 1 1/2 tsp soy sauce, and garlic in a large bowl; add beef and toss to coat. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add beef and cook until cooked through (if using shrimp, it should only take about 2 minutes to cook). Transfer to a plate.
Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas and red pepper flakes and cook until vegetables are are crisp-tender, about 4 minutes. Stir in beef and remaining soy sauce and toss to combine. Serve hot.