Source: Harvest of Montana and Cooking Light
3 cups cooked rice, soba noodles, or rice noodles
1/3 cup lower-sodium soy sauce
1½ tablespoons cornstarch
1½ tablespoons hoisin sauce or substitute barbecue sauce
¾ cup water
1 tablespoon dark sesame oil
1 pound boneless sirloin steak, cut into thin strips
1 tablespoon canola oil
3 cups broccoli florets
1½ cups red onion, vertically sliced
1½ cups carrots, chopped
½ cup green onions, sliced
Cook rice or noodles according to package directions. Combine soy sauce, cornstarch, hoisin sauce, water and dark sesame oil in a medium bowl to create a marinade. Add beef; toss to coat and set aside. Heat oil in a large skillet on high heat; swirl to coat pan. Using a slotted spoon or tongs, transfer meat to pan, reserving marinade. Cook 2 minutes, or until browned, stirring occasionally. Remove beef from pan. Add broccoli, carrots, and onions to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade and bring to a boil; cook 1 minute. Add beef and cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice noodles. Source: Harvest of Montana and Cooking Light.
Rather than purchasing wraps from take-out, prepare your own using this recipe that will give you an extra dose of protein when you consider the beef and the quinoa, which is also high in protein. The wraps are easy to fix using prepared slaw mix and dry ranch dressing mix.