4 teaspoons vegetable oil
1 bunch green onions, cut into 1 1/2-inch pieces
1 package (8 ounces) sliced mushrooms
1 package (16 ounces) sliced beef for stir-fry
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 bunches arugula or 2 packages (8 ounces each)
How to prepare
Cook 1 cup rice. While it simmers, rinse arugula, then prepare stir-fry. (If you can’t find precut beef, slice a piece of round steak.)
1. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add green onions and mushrooms and cook until tender and brown, about 5 minutes, stirring often. Remove to bowl.
2. In same skillet, heat 1 teaspoon oil. Add half the beef and cook, stirring constantly, until beef just loses its pink color. Remove to bowl with vegetables. Cook remaining beef as above, adding remaining 1 teaspoon oil.
3. In cup, mix soy sauce, balsamic vinegar, and brown sugar. Return beef mixture to skillet; stir in soy-sauce mixture. Cook 1 minute to heat through, stirring. Remove from heat; stir in half the arugula.
4. Spoon beef mixture over remaining arugula on platter.
Each serving: About 260 calories, 29 g protein, 18 g
carbohydrate, 15 g total fat (5 g saturated), 48 mg
cholesterol, 875 mg sodium.