Fish sauce, a pungent Southeast Asian condiment, gives this easy stir-fry a flavor punch, but you can use reduced-sodium soy sauce instead. Add more or less crushed red pepper to adjust the heat. Source: Diabetic Living Magazine, Summer 2020

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Combine lime juice, fish sauce (or soy sauce), 1 Tbsp. oil, and brown sugar in a small bowl. Set aside.

  • Heat 1 Tbsp. oil in a flat-bottom carbon-steel wok or large skillet over medium-high heat. Add steak; cook, stirring, until no longer pink, about 5 minutes. Transfer to a bowl. Wipe out the pan. Add the remaining 1 Tbsp. oil to the pan. Add beans and bell pepper; cook, stirring frequently, until the beans are tender-crisp and the bell pepper and beans are beginning to char, 7 to 10 minutes. Add garlic and crushed red pepper; cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute more. Remove from heat. Add the reserved lime juice mixture and steak, cilantro, and peanuts. Stir to combine.

Nutrition Facts

362 calories; 26 g total fat; 6 g saturated fat; 64 mg cholesterol; 443 mg sodium. 600 mg potassium; 12 g carbohydrates; 4 g fiber; 5 g sugar; 22 g protein;