1-pound lean ground beef, turkey, chicken, or flank steak
1 (12 oz.) bag of frozen diced vegetables
1 cup reduced-sodium stir-fry sauce
1 cup brown rice
*Note- Make your own celiac-friendly stir-fry sauce:
Ingredients
½ cup tamari sauce (double check the label to make sure it is gluten-free)
½ cup low sodium chicken stock or broth (labeled gluten-free)
1 Tablespoon cornstarch
1 Tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice, white or apple cider vinegar
2 cloves garlic minced
Directions:
1. Wash hands with soap and water.
2. Whisk all ingredients together or combine in a large glass jar, place lid on, and shake well. Keep in the refrigerator and use within two weeks.
Wash hands with soap and water.
If using flank steak, cut against the grain into 1-inch pieces. Wash hands with soap and water after handling uncooked steak or poultry. Wash the cutting board and knife after touching the raw meat. Cook meat in a skillet until lightly brown. Drain off fat.
Stir in the remaining ingredients, except rice. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes or until vegetables are tender and ground turkey reaches an internal temperature of 165°F on food thermometer.
Cook rice according to directions. Serve with stir-fry.
Yield: 4 Servings
Store in an airtight container and refrigerate for up to four days.
Calories: 250
Fat:8 grams
Saturated Fat: 0 grams
Sodium: 640 milligram
Carbohydrates: 17 grams
Added sugar: 0 grams
Fiber: 1 gram
Protein: 28 grams